I was unable to make any videos this week due to severe allergies - it is tree pollen season in NC. For those of y’all who have never been here in the spring, this pic will give you an idea: That photo was taken of Durham a couple of years ago and made the news. The pollen is actually much worse this year in central NC due to a very mild winter. I’m still staying near Fayetteville, helping a family member until mid-April or so.
Such a cool kombucha trick! I’ll have to try that. Regarding allergies: Have you tried local honey? Being a Master Herbalist, I’m almost certain you have. I tried it, but was very skeptical. I thought it was baloney, but it works! (For me, at least.)
I've tried to make kraut a couple of times without success. The first time, the glass jar exploded. The second time, I didn't use enough brine to cover the cabbage leaves and the thing rotted. I'm determined to learn how to do this correctly (I eat a lot of store bought kraut,) and so your article this week is timely. You've inspired me to give it another go! One tip I heard (which I'll try this time) is to use a rubber band around the jar clasp so that the kraut can "burp" itself as it ferments. Hopefully this will be third time lucky, but I do appreciate some practice is required to get it right! Thanks for sharing your tips!
Such a cool kombucha trick! I’ll have to try that. Regarding allergies: Have you tried local honey? Being a Master Herbalist, I’m almost certain you have. I tried it, but was very skeptical. I thought it was baloney, but it works! (For me, at least.)
I've tried to make kraut a couple of times without success. The first time, the glass jar exploded. The second time, I didn't use enough brine to cover the cabbage leaves and the thing rotted. I'm determined to learn how to do this correctly (I eat a lot of store bought kraut,) and so your article this week is timely. You've inspired me to give it another go! One tip I heard (which I'll try this time) is to use a rubber band around the jar clasp so that the kraut can "burp" itself as it ferments. Hopefully this will be third time lucky, but I do appreciate some practice is required to get it right! Thanks for sharing your tips!