Guest guest Posted December 10, 2005 Report Share Posted December 10, 2005 rawfood wrote: Thanks, Christine! Well, I let it ferment for almost 7 weeks, and opened it up last night. And... It is dee-lish!! Sweet, sour, crunchy, pickle-y tasting, and so healthy, I can just feel it. (I'm very excited.) I got five quarts out of this first batch, and they're in jars in the fridge now, and I'll start a new batch soon! Wouldn't wanna run out! Thanks again! Audie Hi Audie, I'm so glad your saurkraut turned out so well, and that you're enjoying it! It's such a nice feeling, isn't it, to try making something new, and have it taste so good. I wish you good luck with further fermenting endeavors, and thanks for letting me know how it went Christine ______________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2006 Report Share Posted June 20, 2006 kt--i've enjoyed your posts--make me want to visit yuan fu if i'm ever in that area! :-) amy (who lives in texas, but in austin, which doesn't really feel like texas...veg restaurants abound here...) On Jun 19, 2006, at 4:42 PM, wrote: > We had a lot of fun at Yuan Fu tonight - it was *packed* with fathers > celebrating with their families, which was just... cool. My husband > kept being astounded by all the people there who " weren't hippies. " > Well, hey, he just finished up his second meatless day in a row, I'm > ok with his attitudes changing slowly, as long as they're changing. Quote Link to comment Share on other sites More sharing options...
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