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	<title>Awesome Pickle &#187; fermented food</title>
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		<title>Sauerkraut workshop this Friday</title>
		<link>http://awesomepickle.com/archives/609</link>
		<comments>http://awesomepickle.com/archives/609#comments</comments>
		<pubDate>Mon, 23 Nov 2009 20:00:03 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[art]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[class]]></category>
		<category><![CDATA[fermented food]]></category>
		<category><![CDATA[pickling together]]></category>

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		<description><![CDATA[
I&#8217;m giving a sauerkraut workshop on Friday, November 27th, so come on over and bring all the cabbage you didn&#8217;t cook for Thanksgiving dinner. It&#8217;s part of the Buy Nothing Day celebration at the Non*Mart art show and it&#8217;s free.
The party lasts from 4 pm to 6 pm at Y2Y Gallery at 251 Balboa Street [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Excellent kimchi brand comes by mail order</title>
		<link>http://awesomepickle.com/archives/513</link>
		<comments>http://awesomepickle.com/archives/513#comments</comments>
		<pubDate>Mon, 23 Nov 2009 00:55:42 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Veggies]]></category>
		<category><![CDATA[contest]]></category>
		<category><![CDATA[fermented food]]></category>
		<category><![CDATA[Kimchi]]></category>
		<category><![CDATA[products]]></category>
		<category><![CDATA[winner]]></category>

		<guid isPermaLink="false">http://www.awesomepickle.com/?p=513</guid>
		<description><![CDATA[Connie Choe won the kimchi-making contest I entered back in May and for good reason. Her kimchi, Granny Choe&#8217;s, is tasty and is sold only by mail—an excellent strategy for fermented food. The pickle is made in small batches with surprise ingredients (pine nuts, parsley&#8230; dates?!), then gets packed almost immediately and shipped so that [...]]]></description>
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		<title>Sauerkraut recipe &amp; a trick for extra good kraut</title>
		<link>http://awesomepickle.com/archives/368</link>
		<comments>http://awesomepickle.com/archives/368#comments</comments>
		<pubDate>Thu, 17 Sep 2009 16:04:53 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[caraway]]></category>
		<category><![CDATA[dill]]></category>
		<category><![CDATA[fermented food]]></category>
		<category><![CDATA[salt brine]]></category>
		<category><![CDATA[salt pickles]]></category>

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Awesome picklers, it&#8217;s time for sauerkraut with caraway seed and dill. Familiar and exotic at the same time, sauerkraut is like the pickle poster boy of fermentation&#8217;s current popularity. Packed with enough beneficial micro-organisms to make foodies and health nuts go nuts, it also smothers sausages with perfect working-class, old-school credibility. Plus it&#8217;s easy to [...]]]></description>
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