pcairic

I am pretty sure raw sauerkraut must be cooked after it is fermented. Here is a quick recipe:Rinse the sauerkraut, press it to remove liquid. In a pan melt pork fat, with chunks of bacon, one glass of white wine or beer. Add sauerkraut and water to half, juniper berries, clove and laurel leaf. Simmer for three hours. The sauerkraut should be tender.For a vegan version, you can of course skip the pork bits.

I really wish there was a repositionable adhesive out there. 3M 468MP is way too sticky and once even lightly applied, your PEI is glued for good, including any air bubbles that will create an uneven printing surface. Considering the price of PEI, you can't really afford to miss.