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Inez’s Reviews > Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen > Status Update

Inez
Inez is 63% done
— Aug 08, 2016 05:35AM
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

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Inez’s Previous Updates

Inez
Inez is 90% done
— Sep 08, 2016 03:24AM
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen


Inez
Inez is 73% done
— Aug 14, 2016 12:10AM
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen


Inez
Inez is 70% done
— Aug 13, 2016 05:03PM
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen


Inez
Inez is 64% done
— Aug 09, 2016 01:54AM
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen


Inez
Inez is 60% done
— Aug 07, 2016 06:42AM
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen


Inez
Inez is 49% done
— Jul 12, 2016 06:05PM
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen


Inez
Inez is 45% done
— Jun 11, 2016 05:44AM
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen


Inez
Inez is 50% done
— May 05, 2016 02:58PM
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen


Inez
Inez is 50% done
— May 05, 2016 02:58PM
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen


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