They will rebuild the ruined cities and live in them. They will plant vineyards and drink their wine; they will make gardens and eat their fruit.
We have gone through another batch of sauerkraut in the last few weeks. We have shared some with friends. The verdict is in. The lactofermentation in the silicone burp lids goes faster and makes a more harsh, strong flavor. We tried two different methods, one filling the jar with brine, the other with water only… Continue reading Sauerkraut Comparison
We ordinarily try to avoid making Sunday a canning day, but when you have 65 Lbs of peaches sitting in boxes in the garage, you can't let them sit too long. They don't keep, especially when they are picked by over-zealous kids who have a tendency to drop them into the box, rather than gently… Continue reading Canning Peaches, on a Sunday
After the superb elderberry harvest and juicing last Tuesday... No, not that last Tuesday. The last Tuesday before that last Tuesday... We had a whole bunch of elderberry juice, and nowhere to put it. But first, dark and early Wednesday morning (Aug 12) planted out another tray of cabbages. They each have their own cozy… Continue reading Elderberry… Syrup?, Crabapple-Rhubarb.
None of our cabbage is ready yet. We were super busy in the late winter and early spring, and the long varieties of cabbage probably still have a few months to go before they fully head out. We did get some very nice cabbage heads from Dude, though. She planted cabbage for the first time… Continue reading First batch of Sauerkraut
The last time we made sauerkraut, we kept some of it in the kimchi fridge after it had fermented, because I didn't want to have two jars of sauerkraut in the regular fridge, where space is at a premium. Unfortunately, since it has been in the fridge for several weeks now, when we took it… Continue reading Sauerkraut fail and new batch
Tuesday, 9/30/2025 We pulled the sauerkraut that has been fermenting in the basement for the last 19 days. The temperature in the basement is cooling down as the weather outside cools. It is now about 64 degrees ambient temperature. The jar on the right is a special case. This was a jar of red cabbage… Continue reading Green Sauerkraut Taste Test
And other shenanigans. By Ellie Belle. (Translated and with editorial notes by Daddy.) evie is bring home eggs and cabbage ewwww!! the cabbage is foll of afedes (The cabbage is full of aphids. Dusty little gray bits that infest the spaces between leaves). the cabbageis roten (The cabbage is not actually rotten, just infested). we… Continue reading Happy Birthday, Winnie!
We have been talking extensively about the modern western economic system in Men's Group recently. Suffice it to say we have a few critiques. I thought about sharpening up my pitchfork, but decided to make sauerkraut and read "Cathonomics" instead. Man invented usury, but God gives for free. I wonder if we can make wine… Continue reading Lord’s Day Dinner: Man Style
Two weeks ago we made sauerkraut. Since then, we have been having... learning experiences. The kimchi fridge wants to store the ferments, not ferment them. To keep it at a fermenting temperature I would have to check on it every day, which we just don't have time to do. The temperature in the basement is… Continue reading Fermenting Fumbles and Fails.
What do you do with a 13 Lb red cabbage? This cabbage was one of the late planted cabbages from last year that didn't sprout in time for winter, but took off as soon as the ground started to warm up in the spring. It has been growing next to the pea trellis ever since.… Continue reading Sauerkraut!
Little Farm in the Big City 