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100 sats \ 2 replies \ @SHA256man 12 Nov \ parent \ on: What creative ideas have you been rambling on? Design
the sauerkraut production suddenly exploded, and the latest batch is really juicy; i started mixing other ingredients (e.g. carrots, pepper) into the fermentation; the next items are kombucha and raw-milk yogurt!
Impressive! That handmade sauerkraut will tase delicious. Where did you get that hat from? Want one!
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the cabbage is from a local Amish farm, straight from their field, it was not even on the shelf yet; the raw kraut has a shorter shelf-life and an abundance of nutrients; i have not canned any thru boiling or pressurizing, cuz i move around all the time and wish to benefit myself and others immediately;
i use some fancy salt that wife picks up - most people only know about the "table salt," which is mixed with all sorts of toxic industrial chemicals like iodine and metal shavings (a by-product of any large-scale factory food operation); 1-2% of salt by cabbage weight; press it down under a plate with a rock or a kettle-bell and wait 2 weeks;
side-note: there must be some connection between parasites, iodine, and thyroid nodules (i.e. tumors of different aggreasiveness); i have not looked for the specific link between them yet;
anyways, raw kraut is amazing, everyone loves it!
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