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From: Gina (71.177.95.4)
Subject:         Re: Sprouts and contamination
Date: October 5, 2014 at 8:03 pm PST

In Reply to: Re: Sprouts and contamination posted by Paul on October 5, 2014 at 1:53 am:

I have a crock from Germany to make sauerkraut. The natural lactobaccilus plantarum that exists on the cabbage does the fermenting. At least that is what the manual said. The crock is very special that allows gases to escape but does not allow air to enter the crock. There is a water moat around the lid. I bought it through Goldmine natural foods, now located in Poway, Ca. Cabbage inhibits bad bacteria from growing due to the sulfur. Have no worries.

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