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11-16-2009, 05:30 PM
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#1 |
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Feeling at Home
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Sauerkraut
Started a batch about 2 weeks ago. ~35 lbs. of cabbage. The wine fridge is great for holding it at a nice and steady 60F. Should be ready in about 4-6 more weeks. Anyone else make their own? It's soooo much better than anything you can buy...great depth of flavor.
  
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