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	<title>Awesome Pickle &#187; salt brine</title>
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	<description>A microbe herder&#039;s almanac</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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		<slash:comments>1</slash:comments>
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		<title>Pickled asparagus recipe</title>
		<link>http://awesomepickle.com/archives/229</link>
		<comments>http://awesomepickle.com/archives/229#comments</comments>
		<pubDate>Sun, 03 May 2009 15:00:18 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[Asparagus]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[fermented food]]></category>
		<category><![CDATA[radishes]]></category>
		<category><![CDATA[salt brine]]></category>
		<category><![CDATA[salt pickles]]></category>

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		<description><![CDATA[
It&#8217;s asparagus season and bunches of them keep appearing in our fridge. I could eat the spears with butter three meals a day but I managed to save a bunch for pickling after a friend&#8217;s recommendation. The recipe I used is simple:
Ingredients:
-1 bunch of asparagus
-1 or more carrots to fill jar
-4 radishes
-4 cloves garlic
-1 teaspoon [...]]]></description>
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		<slash:comments>16</slash:comments>
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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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