Guest guest Posted May 27, 2012 Report Share Posted May 27, 2012 Hello fermented food fans, I have a dear friend who has been making organic, sea salt containing sauerkraut in traditional German Harsch crocks for six years. He ferments it for 6 weeks in his basement and the end product is so delicious! He always makes a ton! We thought we may try to share his bounty and let him turn a dime. Wondering if there is any interest? We thought 4 dollars a quart and the goods would be ready around the first of November. Sooo, anyone have any interest in a pre-order to reserve your spot? You can pay when you receive your product but we would like to get a head count:) Thanks and please email me off-list, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2012 Report Share Posted May 28, 2012 One quart would be great Sent from my iPhone On May 27, 2012, at 12:46 PM, silvia turcios <sturcios2@...> wrote: > I would like four quarts. > > Silvia Paasonen > Sent from my iPhone > > On May 27, 2012, at 9:47 AM, emangela3 <emangela3@...> wrote: > > > > Hello fermented food fans, > I have a dear friend who has been making organic, sea salt containing > sauerkraut in traditional German Harsch crocks for six years. He ferments > it for 6 weeks in his basement and the end product is so delicious! He > always makes a ton! > We thought we may try to share his bounty and let him turn a dime. > Wondering if there is any interest? > We thought 4 dollars a quart and the goods would be ready around the first > of November. > Sooo, anyone have any interest in a pre-order to reserve your spot? You can > pay when you receive your product but we would like to get a head count:) > Thanks and please email me off-list, > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2012 Report Share Posted May 28, 2012 One quart would be great Sent from my iPhone On May 27, 2012, at 12:46 PM, silvia turcios <sturcios2@...> wrote: > I would like four quarts. > > Silvia Paasonen > Sent from my iPhone > > On May 27, 2012, at 9:47 AM, emangela3 <emangela3@...> wrote: > > > > Hello fermented food fans, > I have a dear friend who has been making organic, sea salt containing > sauerkraut in traditional German Harsch crocks for six years. He ferments > it for 6 weeks in his basement and the end product is so delicious! He > always makes a ton! > We thought we may try to share his bounty and let him turn a dime. > Wondering if there is any interest? > We thought 4 dollars a quart and the goods would be ready around the first > of November. > Sooo, anyone have any interest in a pre-order to reserve your spot? You can > pay when you receive your product but we would like to get a head count:) > Thanks and please email me off-list, > > > > > > Quote Link to comment Share on other sites More sharing options...
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