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Several past postings have mentioned using sauerkraut. Are there any commercial unpasteurized sauerkraut sources? I've been making pickles (Vega's recipe for bran pickles & the soy pickles from Basic Macrobiotics cookbook) but would like a change. Do I need to decrease the salted pickles when we also have side dishes marinated with vinegars? (some books call these "quick pickles"). Thanks! Dottie |