Sunday, January 13, 2013

Ham on my way!

After thinking about it for about three years, I finally joined the world of smart phones. 

For Christmas, I got an iPhone 5 and I was so looking forward to meeting Siri!

After experimenting for a while, I thought if I entered settings for the United Kingdom, maybe Siri would speak with an English Accent.

It sort of worked, but then he (it was a male voice) had a hard time understanding me. 

I voice texted my husband to say I was "on my way".
What it wrote was "Ham on my way".
I sent it anyway. 

My husband sent back "And Eggs?"

Saturday, January 12, 2013

Fermented Vegetables

I've been reading about the health benefits of fermented vegetables.  Here's how to make them: 
  • Chop or grate your chosen vegetables into tiny pieces. The smaller they are the more readily they will release their liquids and faster they will culture.
  • Mix all vegetables in a large bowl.
  • Use the salt liberally while mixing, to taste. A quart of sauerkraut will have at least 1 to 3 Tbsp of salt.
  • As you are mixing the vegetables you will find liquid is being released.
  • Pour the liquid and the vegetables into a jar.
  • Press down to release any air bubbles and to submerge the vegetables completely.

Large cabbage leaves can be rolled and pressed down on top to keep the vegetables submerged. A weight such as a smaller jar filled with water can be placed on top. Cover with a cloth to keep insects out. Or simply cap the jar once the vegetables are submerged (without adding the weight). Open the jar daily to release the pressure and to taste your kraut.

The vegetables should be kept at room temperature for at least 4 to 7 days. The warmer it is the faster they will culture. Some people culture their vegetables for weeks to months. Once you like the way they taste place the jar in the refrigerator where it should keep indefinitely.

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