tag:blogger.com,1999:blog-6651569275247008572.post3693259429281499483..comments2023-10-30T11:28:47.462-04:00Comments on GLOW: WEEKLY TEASEGLOWhttp://www.blogger.com/profile/04939297717480883102noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6651569275247008572.post-53544186028908963592011-04-23T09:57:39.050-04:002011-04-23T09:57:39.050-04:00I'm sorry to hear that you're having a har...I'm sorry to hear that you're having a hard time, too! It's so frustrating when you feel like you're doing everything right! Sigh...<br /><br />Yeah, my last trip to the Korean market was disappointing, as all of the lotus root had mold growing on it. I did pick up a package of already sliced and pickled lotus root out of the fridge section, but it was so grossly salty, and I GLOWhttps://www.blogger.com/profile/04939297717480883102noreply@blogger.comtag:blogger.com,1999:blog-6651569275247008572.post-26589044916761550152011-04-22T20:36:01.232-04:002011-04-22T20:36:01.232-04:00Yum! I want some! I'm right with you on the no...Yum! I want some! I'm right with you on the not-having-a-good-food-month. <br /><br />Also, the lotus root at the store looked pretty old, so I haven't tried your lotus chips, but I hope to try your method using a pretty purple daikon-like radish I bought. At the least your post motivated me to get back to lactofermenting!Earthtonegirlhttps://www.blogger.com/profile/09431887225209645490noreply@blogger.com