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This recipe produces those wonderful, garlic-flavored “not quite cucumber, not quite pickle” treats served with sandwiches at authentic delis in the bigger cities. They are a delightful garnish and surprisingly easy to make.

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After Kang Sa-Ouk of Seoul National University in South Korea gave kimchi juice to 13 chickens infected with avian flu virus and other diseases, 11 recovered.

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Toki Oshima drawingWhen I first came to Maine, I lived in northwest Washington County, close to the Aroostook County border. As in all rural Maine towns, you drive at least a half hour to an hour to get anywhere other than your local gas station/convenience store, which also serves as the post office in the back corner. One of our monthly outings was to our MOFGA chapter meeting. One meeting was at the farm of Ruth and Blair Yeoman in Drew Plantation. At lunch time Ruth sent me to their cellar to fetch some sauerkraut. That kraut was the best I have ever eaten. It was also the beginning of my sauerkraut making.

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Toki Oshima drawingPickling and brining have long been easy ways to preserve food. The Chinese invented the process and the Pennsylvania Dutch made pickles a part of every meal with their 'seven sweet and seven sours'. Once an important part of surviving a long winter, pickles, chutneys and relishes now fill the role of interesting condiments and spicy additions to our meals.

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