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janeczka669 (2013-10-22 19:14)
Przepis owszem, ciekawy. Mam jednak obawy co do fasolki. Czy obgotowana tylko 3 minuty nie zacznie fermentowac i nie popsuje całej reszty? Wszak nie jest pasteryzowana a 1/2 szkl octu na 6 szkl wody to nie jest jakaś specjalnie mocna mikstura.