{"id":198,"date":"2010-11-14T07:34:00","date_gmt":"2010-11-14T07:34:00","guid":{"rendered":"http:\/\/admin.patheos.com\/blogs\/dandelionlady\/2010\/11\/block-print-blunders-and-tasty-food.html"},"modified":"2010-11-14T07:34:00","modified_gmt":"2010-11-14T07:34:00","slug":"block-print-blunders-and-tasty-food","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/dandelionlady\/2010\/11\/block-print-blunders-and-tasty-food.html","title":{"rendered":"Block Print Blunders, and Tasty Food"},"content":{"rendered":"\n<\/head>
\"IMG_3580\"<\/a><\/div>\n
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Here\u2019s a project that I\u2019ve been working on. I just realized that I\u2019ve made a goofy smiley face in the middle of it, so I\u2019m considering a redesign\u2026<\/div>\n
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I\u2019ve been so busy today, working hard. The 20 lbs. of saurkraut was finished fermenting in my unheated front room, so I pulled out my huge crock and filled up every container I could find with lovely golden crunchy kraut. I didn\u2019t have anyone to take photos, so there\u2019s no photographic evidence, here<\/a> and here<\/a> are a couple of posts that show some of my fermenting adventures in the past. <\/div>\n
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And in case you\u2019re hankering to make your own here\u2019s my super simple recipe:<\/div>\n
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5lbs of cabbage, preferably local and fresh, sliced as thin as you can (a mandoline is perfect for this)<\/div>\n
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3 Tbs. pickling salt, sea salt, or fine kosher salt<\/div>\n
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Mix them in a container, an earthenware crock if you\u2019ve got it, or a food grade plastic bucket, or even mason jars. Fill up a sturdy freezer ziploc bags with a brine made of 1 gallon of water to 3 Tbs. salt and stuff on top of the container to weigh down your saurkraut under the brine that will be pulled out of the cabbage and appear magically in your crock or container. put a cloth towel over the whole contraption to keep out dust, and if you\u2019re using mason jars, put them in a pan cause they could overflow. Set in a cool place, like a clean basement, or an unheated room and let it sit for a couple of weeks. Check it every couple of days for nasties, like mold and wash off your brine bags, clean off the mold and replace the brine bags. Once the cabbage stops stinkin (cause it does) and looks golden, feels crisp, and tastes divine, stuff it into smaller containers and hope that your friends and neighbors leave you some to eat yourself.<\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

Here\u2019s a project that I\u2019ve been working on. I just realized that I\u2019ve made a goofy smiley face in the middle of it, so I\u2019m considering a redesign\u2026 I\u2019ve been so busy today, working hard. The 20 lbs. of saurkraut was finished fermenting in my unheated front room, so I pulled out my huge crock […]<\/p>\n","protected":false},"author":2262,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-198","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nBlock Print Blunders, and Tasty Food<\/title>\n<meta name=\"description\" content=\"Here's a project that I've been working on. 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