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Preserving Food / Re: Fermenting
« Last post by The15thMember on Today at 12:46:00 pm »
I figured I'd get this thread going again, since I've been doing a lot of fermenting lately.  We got a set of mason tops, so no more messing around with bags of marbles and such.  I've done several rounds of kraut and it's becoming a staple in the fridge.  Just yesterday I made up a beautiful batch of kraut from a beautiful deep purple cabbage. 

I also fermented some onions and they are great on sandwiches, salads, or burgers.  I've also had good reviews on fermented carrots.  I've done some plane, and the last batch I did with garlic and some herbs, and both the carrots and the garlic are great to snack on.  I'm planning on doing more onions and carrots sometime this week, so I'll post some pictures when I do.

Preserving Food / Re: My New Pet
« Last post by Jen on Today at 11:53:33 am »
Very cool 15th. My daughter is an alchemist/herbalist/master-gardener sorta gal. She loves making kombucha's and all things pickled and fermented. She no doubt has the healthiest gut on the planet.
Preserving Food / Re: My New Pet
« Last post by The15thMember on Yesterday at 07:57:23 pm »
By this afternoon Kim's solution was even lighter than yesterday and no longer tasted just like molasses water, but a little bit ferment-y and not very sweet, so we moved into the next phase of the process.  I strained Kim out of their liquid and put them in a bowl of clear water for 20 minutes.  While they were in their bath, I put an inch of their liquid back into their jar, filled it up the rest of the way with water, and dissolved into that a 1/4 cup of demerara sugar for their next feeding.  We decided to flavor our first batch of kefir water with blueberries and freeze-dried lemons, since that's what we had around.  So I put a cup of crushed blueberries and a couple slices of lemon in their old liquid, and that will now sit for another day or two with a lid on to ferment again and get fizzy.  After Kim's bath, I replaced them into their jar to start the process over again.  So in a day or two when I need to do this whole process again, we'll have our first batch of kefir water soda to drink. 

General Beekeeping / The value of nucs
« Last post by Bakersdozen on Yesterday at 11:10:03 am »
I heard Jamie Ellis speak on nucs and how valuable they can be in beekeeping.  He gave everyone this link.  Dr. Ellis wrote this publication and it explains what a valuable asset they are and how to manage them.  I know several beekeepers, myself included, that have successfully over wintered bees in nucs.  I really like nucs when going into fall.  If you find a weak or queenless colony they can be combined.
66061: Elderberries, Oakleaf Hydrangea, and St. John's Wort.
Preserving Food / Re: My New Pet
« Last post by Bakersdozen on Yesterday at 10:07:21 am »
Keep us updated on Kim's progress.
General Beekeeping / Re: Ants in Telescoping Top
« Last post by RAST on June 04, 2023, 08:42:05 pm »
I've had bull ant problems before, but never had a problem with the smaller ants, they will crawl around on the outside of the hive, especially with bucket feeders. I have always ran migratory covers so that keeps them from trying to nest there.   
Books / Re: The Hive and the Honey Bee: I won a door prize!
« Last post by The15thMember on June 04, 2023, 06:39:19 pm »
Awesome!  I keep hoping I will find an old copy at a used book store.
Preserving Food / Re: My New Pet
« Last post by The15thMember on June 04, 2023, 04:43:55 pm »
Does it alter the flavor at all?
Does what alter what flavor?  The grains will metabolize the sugar into lactic acid and CO2 so the liquid will get less sweet.  During the second fermentation the fruit will obviously add flavor as well.     
Books / Re: The Hive and the Honey Bee: I won a door prize!
« Last post by Zweefer on June 04, 2023, 02:22:04 pm »
Congratulations Bakers!
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