Beating some common sense into the natives...

[Coligny]

Feeling like a n00b discovering Japan by asking this.

But let me introduce the setup first:

Toyohashi makes shit-tons of cabbages
Japanese like pickles
Sauerkraut is pickled cabbages (water and salt only)
There seems to be around 0 locally produced sauerkraut. All is european import.

What would it take to convince these people to start producing sauerkraut with the excedent cabbages production instead of whatever happenz when you start to see the price in shop reaching 128/cabbage ?...
It's simple as hell to make, you can keep it nearly forever... and it's... well... food... which is always nice to have...

MAYBE I DIDN'T LOOK WELL ENOUGH and it's already available in shopz... but when I prepared garnished sauerkraut for christmas diner with my student it was like totally their first time ever... (and it's people who are in their 40 to 70')

[Russell]

Isn't Kimchi some Korean version of Sauerkraut?

[legion]

why don't you make some yourself?

obviously no shortage of materials

[sublight]

Talk to your local izakaya and tell them about a new dish that uses pickled cabbage and beer. Make some and bring them a dish. It's got the right combo of ingredients that you're likely to find someone who'll get on board.

[Coligny]

why don't you make some yourself?

obviously no shortage of materials

I buy some import from times to times. If I was going full prepper it would be the first thing I make.

What troubles me is sometimes the total lack of commons sense in a country not know for its ability to be self sufficient for anything...

As for the kimchi remark. Sauerkraut is main dish food, not side dish. Also, it don't smeel like rotten corpse, a little bitter-ish. And while kids are not always big fan of it, it's a totally normal family/winter food.

[Samurai_Jerk]

Gee, why don't people with no habit or tradition of eating sauerkraut make tons of cheap sauerkraut so Coligny won't have to spend so much on the imported stuff? I wonder.

By the way, why are you eating Kraut food anyway?

[Coligny]

Nice but wrong twist...

when i start hearing aboot local production going straight to the landfill to keep prices from falling too law i'm a bit -more- disappointed than usual by the locals... Having no tradition in making something when you don't also grow the main ingredient i can understand. But not knowing aboot the main preservation method for something with short to medium shelf live that is actively produced and consumed fresh... dAfuQ...

and nowhere i said i like this stuff. Unlike fish, i -can- eat it... but that's all...