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11-16-2009, 04:30 PM	#1
tuxpuff Feeling at Home Join Date: Feb 2009 First Name: Luke Location: Austin Posts: 877 Trading: (2)	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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