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« Evora: Capela dos Ossos (Chapel of the Bones), The Public Market, and the University of Evora | Main | Jus Wings »

Sunday, 06 October 2013

Comments

Ricky

Funny that you mentioned Hinotez - I just experienced some major food poisoning after visiting the place in Kearny Mesa a couple of months ago... wasn't fun experience at all.

Kirk

Oh, that's horrible Ricky....I hope you recovered quickly.

kat

interesting with the bloops :) hope it turns out for you!

Kirk

Hi Kat - After all this waiting, I hope it turns out as well!

Broderick

Good news about Hinotez

Kirk

Hi Broderick - Yes it is.

Lynnea

oh yum, homemade sauerkraut. I've wanted to make some ever since I tried my mother's homemade red cabbage sauerkraut.

Kirk

Hi Lynnea - It'll be interesting to see how this turns out.

Carol

Holy sauerkraut, that crock is expensive. My MIL has been talking about making her own but has yet to do anything about it. I was thinking of getting one of the crocks for her for Christmas. I'll be waiting to see how yours turn out!

Kirk

Hi Carol - Stay tuned....I hope it turns out!

Carol

So here's a question on the fermentation. Just how smelly does it get? I've pickled daikon in vinegar and sugar and we call it poopcan radish because it stinks up the entire house. At least the smell only lasts a few days. With this, we're talking 4-6 weeks!

Kirk

Hi Carol - It's not too bad because of the water seal. It's no longer bubbling, and honestly, when it was, the noise bothered us more thanthe smell.

Carol

Cool! The MIL has asked I try making it since she's tight on space in her kitchen. I think Since this is an experiment, I'm going to get the Nik Schmitt version since it's $30 cheaper and I can get free shipping. Still excited to see how your batch turns out! Oh Oh, maybe you can share your (Missus') recipe when you do an update post?

Kirk

I'll do that Carol.

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