Most recent activity
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Since this is the 60th anniversary ride, I think I want to do it on an old bike. I’m going to get my Parkes out over Christmas, finally finish it and see if I can put some miles on it.
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Yes, those shifters, long cage 105 derailleur and 11-36 Deore (?) cassette for aging-knee-friendly gearing with classic look.
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Dura Ace 10-speed indexed work quite well. Quite expensive but I’ve been impressed with mine.
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Shame we don’t seem to be able to get Tioga Power Blocks in 26” over here. They look great in that size.
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How's this going?
I managed to make up a foam core before I left but didn’t get time to bond it up. The skins and core are up in the loft at the moment. I think I left the other hub at Red Bull because I can’t find it. I’ve been pestering @pdlouche periodically to sell me back that broken randomly back-to-front 4-spoke I sold him, maybe to pinch the fixed hub.
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Needs a 20” disc wheel.
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@Olly398 & @jb000 thanks. I think it’s salty enough, but I think from what you’ve described I’m storing it too dry. There’s no liquid, certainly not enough for the cabbage to be submerged. So it might be the cabbage after all - I’ve only ever done it with leftover white cabbage and it doesn’t really express any liquid at all.
I've done quite a lot of bacon, ham and salt beef curing over the years so I'm fairly confident it's got enough salt. Last batch of kimchi actually had way too much. I think it is the type of cabbage I'm using, so I'll try a batch with Chinese leaf and see what the difference is.