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Tag Archives: cabbage
Cabbage isn’t just for St Patricks Day, that once a year treat that everyone looks forward to and then forgets after March. Cabbage, either light green solid heads or the purple one have a lot of uses. Cabbage in some countries are just as popular as eating potatoes in Ireland. Even here in America cabbage is the main ingredient in a lot of recipes. You can add herbs and spices to cooked cabbage and have a great vegetable or main dish. I like to cook it with a little butter and caraway seeds or use it in stir fry’s, stews, casseroles and many other things, you are only limited by your imagination.…Read More...
After three weeks in the bucket, I opened the sauerkraut I have been making. See the links http://bit.ly/KBjNeZ and http://bit.ly/On0ADL for information on how I made it. The first thing you have to do is remove the scum or as some people call it bloom from the surface of the water. This looks like mold but since it forms on top of the water, it won’t hurt you. I used a ladle to skim it from the surface. Next, I remove the plate and exposed the sauerkraut. After a taste test, I decided it was ready.
The next step is to can the sauerkraut in mason jars. …Read More...
My batch of sauerkraut is 16 days old today so I decided to sample it. First, I used a soup ladle to remove the scum or mold from the surface of the liquid. This is why you want your liquid to cover the plate by an inch or so. See the following link from two weeks ago when I started the batch http://bit.ly/KvW1Wt. After removing the scum I lifted the plate out and taste tested the sauerkraut. It needs to sit for a few more days the taste is not quite, where I want it. I put the plate back in place and added enough water to cover it. …Read More...