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	<title>Awesome Pickle &#187; Kimchi</title>
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	<description>A microbe herder&#039;s almanac</description>
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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>

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		<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>Kimchi contest in SF next weekend</title>
		<link>http://awesomepickle.com/archives/215</link>
		<comments>http://awesomepickle.com/archives/215#comments</comments>
		<pubDate>Fri, 01 May 2009 22:24:25 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[contest]]></category>
		<category><![CDATA[fermented food]]></category>
		<category><![CDATA[Kimchi]]></category>
		<category><![CDATA[party]]></category>

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		<description><![CDATA[CRITTER is holding a kimchi contest next Saturday, May 9, from 1 to 5 pm at the Studio for Urban Projects in San Francisco, 3579 17th Street (between Dolores and Guerrero). In addition to eternal glory, the makers of the best three pickles will win cash prizes. There&#8217;s still time to make a quick batch. [...]]]></description>
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		<title>How to fix your pickle project</title>
		<link>http://awesomepickle.com/archives/121</link>
		<comments>http://awesomepickle.com/archives/121#comments</comments>
		<pubDate>Tue, 10 Mar 2009 02:14:51 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Tips]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[bok choi]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[daikon]]></category>
		<category><![CDATA[fermented food]]></category>
		<category><![CDATA[fixes]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[greens]]></category>
		<category><![CDATA[Kimchi]]></category>
		<category><![CDATA[mistakes]]></category>
		<category><![CDATA[radishes]]></category>
		<category><![CDATA[salt brine]]></category>
		<category><![CDATA[salt pickles]]></category>
		<category><![CDATA[spicy]]></category>

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		<description><![CDATA[You know how to pickle anything. Now know this: It&#8217;s hard to screw up your pickles. They are forgiving and they can take your abuse. Here&#8217;s an example from my current kimchi batch. (This isn&#8217;t a detailed kimchi recipe, but one is coming soon.)
Back in mid-January my housemates and I harvested more mustard greens, broccoli [...]]]></description>
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