Re: [CH] Need to know- fermenting and pickling?

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Thanks so much, Will!    I will be giving it a try a another week or two,
when more are getting red ripe.
I have made Kim Chee before and eaten many other fermented pickles and
enjoy that sort of sour.  The idea of making a chili powder from pickles
sounds wonderful, too!  It's on the list of things to try as well.  I may
also smoke some.  My DH was a chef in our old life, and brought along all
sorts of wood shavings for different smoke flavors.  Think i will try the
wood from the inside of wine casks ;-)
Best regards,
Toni aka n2ziasm

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