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I use the Russian sauerkraut: Kvashenaya Kapusta(pickled cabbage). They dice it, put it into a barrel with salted water, then they ass some cranberries and some diced carrots, then they put like weight on the barrel and leave it for like 2-3 days. It is very crunchy and noy soggy like American sauerkraut. The ketchup that I used today was a Polish ketchup with the yellow label (there is also Polish ketchup with red and with green labels:



Ass cranberries you say Panzy?. Then carrots.
Heh, faggot. Sometimes victims are compelled to tattle on themselves. This is one of those times.
Well played Ilix Glanzer.
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i just lock, load, and regret. - jamesn