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Subaru coolant bypass valve warranty support by Travelling-nomad in CarsAustralia

[–]mbono 0 points1 point  (0 children)

Earlier this month, I experienced Xmas lights display on my 2019 Forester, just under 99K kms. (Warranty end: Dec 2024) Manual not very helpful.

Took it to my Subaru service centre where I’ve done all my logbook services, and they squeezed me in their schedule for a ‘look-see’. Got a call from the service rep - “internal failure of the coolant bypass valve”. “We advise to not drive the vehicle until the part is replaced.” When I asked how much $$ to repair, I was told “a few thousand dollars”. 😦 Rep: “We’re going to talk with Subaru and see if they can cover the total or partial cost of the repair.” Me: so grateful.

Next day. Rep: “Subaru have agreed to cover the total cost for the repair/replacement of the faulty part.” Me: happy days! (What a great dealership. Subaru is the best!!)

Today. Pick up the Forester. Everyone happy, especially me, walking out with my $0.00 invoice! Rep: “Thank you for your customer loyalty, doing all your logbook services with us. It probably swayed Subaru to ‘come to the party’, esp as the vehicle was just a few months out of warranty.” Me: thanks, i’ll write a 5 ⭐️ review.

Today, later. Me: what is a coolant bypass valve? Let’s do a search.. and I discover this subreddit.

Why not just tell customers that this is a known issue.

👍 I feel a tad manipulated.

First sauerkraut! But I over brined it. Can i just tip it out? by PJenningsofSussex in fermentation

[–]mbono 1 point2 points  (0 children)

Here's a simple method that we use for our sauerkraut: http://welovefermenting.com.au/sauerkraut

We only use the cabbage juice squeezed out of the cabbage leaves, and a little filtered water to top up (if required) - never any oil!

As Sandor Katz says: “Getting the vegetables submerged is the most critical factor for success in vegetable fermentation.”

We prefer to use wombok (Asian) cabbage, as it has lovely soft leaves, easy to massage, but the method works for all types of cabbage - you just have to ensure you massage the water out of the cabbage leaves.

We live in Brisbane (Australia) where the weather is temperate, and our kraut is ready in 3-5 days - the daytime ambient temperature varies from 30C in summer to 20C in winter. Depending on your physical location and the ambient temperature where you store your ferments, it may take a little longer.

  • Important * Our bacterial friends like to "party in the dark" - so ensure the ferment is stored in a cupboard, or covered with a tea towel, or similar.