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The Beave
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I am a reptilian-donkey-MAGAtard. 🤣🤣🤣 I am chill but uncool. Not so obvious and ruthlessly odd. I am violently anti-coffee, you addict! Eshara says I'm a lovely bloke. 🫣 OceanSlim's court jester. Chronically offensive to freemymind. 😎 #weldstr #welding #beexcellent #buildthefuture #diy #solar #alexandria #gitcitadel Catch me on simplex: w3.do/F9zAICbf

When is she going to be offed?

Diana was not anything like Swift is.

Replying to Avatar Jac

Many people don’t make sauerkraut because they think they don’t like it or they are afraid their process will result in food that causes illness or distress. Here are some tips:

1. Use one red cabbage, one red onion, three cloves of garlic, two jalapeños, one habanero (if you like some spice, otherwise substitute a jalapeño) one medium ripe tomato.

2. Weigh a large bowl, tare the scale, write down the weight of the bowl, chop the ingredients to the size you prefer to eat and put the chopped ingredients into the bowl. You can add any spice you like at this point. I like black pepper and cayenne. Paprika is good in this as well.

3. Weigh the mixture, multiply the weight minus the bowl weight by 0.025. It is easiest to work in grams here, take the result of the multiplication and weigh that much sea salt, higher quality is better, non iodized is essential. Add to the bowl. Wash your hands thoroughly and mix the vegetables squeezing them in your fists as you mix. Let it sit at room temperature for two hours covered, mix again, let sit for another two hours.

4. Put 2” of vegetable into a 0.5 gallon large mouth mason jar, compact with your hand or a wooden spoon. Repeat until the mixture is at the canning fill line. Find a glass weight or weights, I use food grade glass marbles and fill the jar to the top. You could use well washed river rocks or stones from gravel. You will need a large mouth airlock top. There are all varieties available on EBay.

5. Now for the magic part! Red cabbage juice is a pH indicator. Purple will be the initial color because the pH will be about neutral 7.0. As the lactobacillus bacteria work in the saline anaerobic environment, they will acidify the mixture turning the cabbage bright pink. Take picture of the starting color for comparison. Keep the temperature 68 or above, preferably not hotter than 72 for a couple weeks. When it’s pink, it’s ready to eat! It will keep in the fridge for 6 months or more. #homestead #homesteading #foodstr #foodpreservation #fermentation

This is on my short list.

Why do we need to learn about the history of Gary, Gary?

You can install an off-grid system and tie it into your current house as a generator, or powering a critical load panel without having to mess with grid-tie stuff.

It would have sounded better spoken, I think.

Replying to nobody

🧐

Apple cider vinegar, raw, unpasteurized with the "mother."

I think I should, but that doesn't mean I'm not an idiot and still want female companionship.

Nashville is not a big city, though it's starting to go purple and I don't mean the good nostr kind of purple. I live in between two big cities that are awful. High murder, theft, and drug trafficking in both. I'm also very unlikely to want to travel anywhere I can't be armed. No, I'm not worried about fellow nostriches, I'm just too far past going out of my way to exercise my liberties at this point.

Fair enough. I tend to judge a man by his family. And, well, his family seems pretty rad. Smart, well behaved, talented kids, and a lovely amazing wife who has stuck with him through really terrible stuff. So... While I'm not a rabid acolyte, he's not the worst, not my a long shot.

Cattle shouldn't have to pay to transport itself...

That's just me being cheeky.