Peppers and the Crocks Bounty

 

This is the Papa sized jar of Pickles

These are Real Pickles....

These were grown with wonderful bacteria

in a 10 gallon stoneware crock

for about a month and a half

And they are still growing

Still very Alive

And this life that is there within them

Makes our bodies happy and strong when we eat it.

So I MADE PLENTY

 

Plenty of Live Pickles.....

 So after brewing The cukes in the crock

I put em in a three gallon glass jar

and two gallon Jars

5 Gallons of pickles

Then I added garlic, and Peppers from the Garden

a splash of apple cider vinegar

and a little bit of sea salt of Sea Salt

(since we're out of Himalayan)

And a handful of Coriander Seed.

(didn't have enough garlic (can you ever)?

I will add more after we go to the store

And I jarred up some sauerkraut 

that I've been Brewing for a couple of weeks

that was so Alive

it could practically get up and walk away...

You think I'm kidding.

This was a strange batch

When I made it I used last batch's juice

bringin over the last batch into this one

then I added a packet of that really good inoculate

made especially for Veggies. 

...So I added in the "real Deal"

And my sauerkraut got....

Thick, like a runny jello....

HMMM??

Didn't smell bad...

rinsed it off

took a bite...

Woah.....

That was the most amazing sauerkraut

Tart and sooo clean tasting

Yummy.

So what's with the thick sauce..?

I can only deduct at this time that it was a teaming pool

of myriad helpful lactic acid Bacteria..

But what do I know....

Powerful stuff though.

I also got another batch of Natto cooking at a moist 104 degrees

Huge batch we'll can and freeze...

Doesn't even kill it. (freezing it)

And boiling the stuff...

it still Lives...

amazing...

And check out the pretty peppers..

Well it was very nice visiting with you...

 Now it's time to get back to Carving.

I am currently in a Production Mode..

It was nice takin time out here to share some..