Re: RC: Re: Beet Pulp

[David LeBlanc <dleblanc@mindspring.com>]

At 03:51 PM 5/25/00 -0600, Susan Garlinghouse wrote:

>I would not recommend soaking it for 24 hours---you're more likely for it to
>start to ferment, especially in warm weather.  For the same reason, I
>recommend removing any beet pulp that hasn't been eaten within about 6 hours

Depends on where you live.  Back in GA, we made it up fresh for every meal,
or it would ferment.  Up here in the chilly NW, it stays good for a couple
days.  If the temperature is cool, it is almost like keeping it in the
fridge 8-)


David LeBlanc
dleblanc@mindspring.com