Hi Holly! Yes, I really need to pay attention to the fine print in the future! Who knew? 🤷♀️ It is actually bubbling and fermenting so hopefully it should be good. Blessings to you too my friend. It is good to be hearing from you. I missed you! 😁❤️
The only thing I ever fermented was honey garlic and home made vinegar but this looks so easy to do and I have all the items necessary - except the food. But I'm very close to a thing called a grocery store and can make do! LOL I scooped out the center of a long stored butternut squash to bake for making soup. When I halved it, I saw a ton of long white sprouts on the seeds and thought - why not try them. And In ONE day, covered with seed starting soil and stuck in a plastic bowl with no drainage out on the sunny back porch (98F), they made green leaves!!!! I'm amazed at the will to live that they had and my soup was delicious! I see more green coming up now and it's been 4 days and I need to get a place ready to plant them to grow. I do love experiments, especially with plants. Have a great day, Mary
Hi Mary! I love making honey garlic. I was thinking I need to start some real soon before winter hits because I gave the rest of mine to a friend recently. That is amazing about those butternut squash seeds! I never heard of that and I cannot believe how well they’re doing. You should have lots of butternut squash for next year. I’m glad the squash was still yummy for soup even though the seeds were sprouted. I love experimenting too. That’s how we learn, right? Thanks so much for watching and for sharing your sprout story. Blessings on your week, friend.
This looks so good! I make a Mexican sauerkraut which I love but this sounds like one I need to try for Every Bit Counts! Always enjoy watching you! Looking forward to what you'll be putting up for the challenge!
@@OpenHandFarm This recipe comes from the Book- FERMENTED VEGETABLES and is on page 133 called Curtido- 6 lbs cabbage, 1-2 carrots thin sliced,1 onion thin sliced, 4 cloves garlic grated, 2 TBL dried oregano crumbled, 1TBS grd cumin or to taste, 2 1/2 TBS unrefined sea salt, basic instructions for making kraut. Hope you enjoy it!!
@maryglidden2943 this is the one with the pineapple vinegar? I tried this one. I don’t know if my vinegar was bad but it tasted terrible! I must try it again!
@@OpenHandFarm no vinegar is involved . I have the ingredients on the previous comment I sent. I can send the picture of recipe to your email if I you could send that to me.
Wow, that is crazy. Additives added to salt. That looks so great. Blessings my friends
Hi Holly! Yes, I really need to pay attention to the fine print in the future! Who knew? 🤷♀️
It is actually bubbling and fermenting so hopefully it should be good. Blessings to you too my friend. It is good to be hearing from you. I missed you! 😁❤️
The only thing I ever fermented was honey garlic and home made vinegar but this looks so easy to do and I have all the items necessary - except the food. But I'm very close to a thing called a grocery store and can make do! LOL I scooped out the center of a long stored butternut squash to bake for making soup. When I halved it, I saw a ton of long white sprouts on the seeds and thought - why not try them. And In ONE day, covered with seed starting soil and stuck in a plastic bowl with no drainage out on the sunny back porch (98F), they made green leaves!!!! I'm amazed at the will to live that they had and my soup was delicious! I see more green coming up now and it's been 4 days and I need to get a place ready to plant them to grow. I do love experiments, especially with plants. Have a great day, Mary
Hi Mary! I love making honey garlic. I was thinking I need to start some real soon before winter hits because I gave the rest of mine to a friend recently. That is amazing about those butternut squash seeds! I never heard of that and I cannot believe how well they’re doing. You should have lots of butternut squash for next year. I’m glad the squash was still yummy for soup even though the seeds were sprouted. I love experimenting too. That’s how we learn, right? Thanks so much for watching and for sharing your sprout story. Blessings on your week, friend.
Your smoked sauerkraut looks delicious!
Thanks Shari! I can’t wait until it is done!!! 😁
This looks so good! I make a Mexican sauerkraut which I love but this sounds like one I need to try for Every Bit Counts! Always enjoy watching you! Looking forward to what you'll be putting up for the challenge!
Oh Mary, that sounds delicious! Can you share your recipe? Thanks so much for watching! Blessings on the challenge! 😁
@@OpenHandFarm This recipe comes from the Book- FERMENTED VEGETABLES and is on page 133 called Curtido-
6 lbs cabbage, 1-2 carrots thin sliced,1 onion thin sliced, 4 cloves garlic grated, 2 TBL dried oregano crumbled, 1TBS grd cumin or to taste, 2 1/2 TBS unrefined sea salt, basic instructions for making kraut. Hope you enjoy it!!
@maryglidden2943 this is the one with the pineapple vinegar? I tried this one. I don’t know if my vinegar was bad but it tasted terrible! I must try it again!
@@OpenHandFarm no vinegar is involved . I have the ingredients on the previous comment I sent. I can send the picture of recipe to your email if I you could send that to me.
@maryglidden2943 ok! I will try it! Although I have been putting this kraut on tacos and it is delicious! 😁