well holy krap
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My wife saw her speak at Polyface farms out in Virginia, so when I went upstairs she was like 'yeah I know, keep up honey, keep up.' Fucking smart women are infuriating.
I really need to learn patience when it comes to making it. I used way too much salt the last batch because the juice wasn't coming out fast enough. You have to rub the cabbage a lot over time.
Yes, making your own ferments is a huge boon for self sufficiency, not only keeps for absurd amounts of time and is very nutritionally dense, the medicinal properties are well, as we see here, ever expanding.
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1I agree, my wife does scobees for honey jun and kombucha and we have done fermented foods properly, in fact she's hosting a class on it here at the farm in May. I was just giving a product off the shelf that isnt horrible.