Jalapeño Cheddar Cornmeal Waffle
Paired with OlyKraut, Smoke and Kale
*A delicious savory waffle recipe from our Spring 2015 Evergreen State College intern, Kotomi Yamamura*
A flavor wheel should be a comprehensive visual aid of descriptive terms associated with the flavors of a specific food or drink. The Olykraut flavor wheel is a visual display which lays out the flavors tasted, by a variety of palates, in the “Original” (green cabbage, sea salt, Jacobsen Sea Salt) and “Eastern European” (cabbage, onion, apple, carrot, caraway seeds, grapefruit juice, sea salt, Jacobsen Sea Salt) recipes.
The human tongue is covered in taste buds, or papillae, equipped with 50- 100 receptors that distinguish the five tastes: sweet (sugars), bitter (alkaloids), sour (acids), salty and umami (proteinaceious or savory). As soon as aroma, vision, texture, association (based on previous experience), trigeminal sensations, etc. are involved we’re talkin’ flavor.
You can’t quite put your finger on it-- “that” taste distinctly associated with sauerkraut... Where does it come from? “That” taste is the result of a vast community of lactic acid bacteria (LABs) and microorganisms breaking down cabbage carbohydrates for energy and releasing lactic acid and carbon dioxide into the substrate. The birth of sauerkraut's pungent aroma and tangy taste is the result millions of lacto- ferment microbes at work on that very spoonful of kraut entering a soon-to-be, well-fed lower GI.