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 27, 2012 Report Share Posted May 27, 2012 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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