SC - What happened?

[CBlackwill at aol.com]

In a message dated 5/13/00 1:51:00 PM Pacific Daylight Time, 
Marian.Deborah.Rosenberg at washcoll.edu writes:

>  Could the keeping the stew on low temp for 40 hours have
>  something to do with this?

I wonder if the acetobacter in the vinegar began to acidify the natural 
sugars in the cabbage?  Is that even possible?  Hey...I'm just a lowly cook, 
not a chemist.

Balthazar of Blackmoor

Complacency Breeds Contempt