eParrot Distilling Forum

Just wonderful!
Though I prefer a fermented pickle (with a bit of dill weed), these do look great.

This time something for your healt.
marigold ointment ,it is good for all kind of skin problems,little infections,and insect bites.
This are the ones see photo , and a nice label added after cooling down.
Flowers have to dry first ,than heated in jojoba oil or another neutral oil,after filtering heat up again and add some bee wax and you are ready to go.
Heating should be done over a pan with  minor boiling water ,and not on direct heat.

Today we made Sauerkraut.
In total 11 kg.
To make a good ferment you need to add between 10 and 15 gram of salt for each kg cabbage ,and 1 carrot.

Further we added juniper berry,dill,pepper, fennelseed and caraway seed
Keep all under fluid ,1 week at room temperature and 4 to 6 weeks in a colder place,this times are not critical at all.
Here some photo's
We have grown our own gabbages no poison.
See the great slicer hand made and about 80 years old.

Nice Shifu ,your sauerkraut looks great.

The amount of salt is in almost all recepy's different BUT never under 10gr/kg we added no water ,the fluid is pure nature 
Further there are many ways people make it,I think almost all will work,golden rule work clean.
What I do is the first week,every day force a stick from top to bottom of the jar on at least 4 places swirl only the stick around a little,this helps to release gasses and avoid bitternes,this is done in Germany and balkan countrys so it must be tried and proven.
Some people keep it for a year easy,and it is still good.

Ok you freeze it,in that case the sauerness will not change anymore.
When you keep it in jars or a big sauerkraut barrel after a week or two .....it goes on fermenting slowly and will make more acid,but limited.

In my country they used to have natural sauerkraut and a spiced version,the last one is hard to get,as younger people hate to bite on a pepper corn,so the complaining people won this battle   
But now we have our own.

Ok I can add some extra to the liquid,no problem,next swirl I do that,just to be on the safe side 

But is the acid not the preserving factor ,and not the salt ? As longer it stays the more acid will be made.

Today some cabbage, celeriac and carrot made on sweet and sour, always nice to have some winter stock.

As posted into the topic part  ****** TODAY*****  here the next step made before I can start smoking my pork.

I modifyed my home build smoke generator a little and did a test , see for your self  below picture of the smoke test, now a couple of days waiting before  smoking .

I use the way the guy in the link does,there are many ways,the next time I use a other methode were the pork will be 3 weeks into the brine. German spoken  BUT  It has Englisch sub
To be continued 

If my friends you want te learn a lot about other life stuff like canning and preserving see all the fine movie's on you tube from this lady.

She ........  plants veggies  and muschrooms, harvest,makes furniture , makes kimchi ,ferments veggies and fruits ,makes soy sauce ,cooks the most wonderfull dishes,and even distills fermented  horse milk, makes beer,further she plays guitar and sings.
Appart from that the movie's are of high quality and she looks fantastic.
Here have a look yourself,and visit her channel for more,look at a large screen highly recommended as nature is fantastic there.

As I use 2 kind of smoke generators 1 passive  and 1 active there was no need to do hot smoking any longer with wood chunks that is very difficult to control , sometimes to hot and 5 minits later to cold,especialy with fish smoking that is a crime.
It is better to control with a electric hotplate,as you have your smoke from the generator already.
But in that case a regulator would be great.
So I turned the junkbox upside down and build one,here it is.