orgprophet: WAKE UP EVERYONE .... you will NOT be able to prep soon!
Jul 7, 2019 10:29:06 GMT 10
spinifex: What will be stopping everyone from prepping? And how soon is soon? Got a hot tip about an upcoming event?
Jul 7, 2019 13:46:22 GMT 10
WolfDen: I hope everyone had a good weekend! Hit tomorrow with everything you have. Chest out, shoulders back, chin up!
Jul 7, 2019 23:22:45 GMT 10
orgprophet: spinifex ... you can not prep if you can not get things, when the gfc hit it was a liquidity issue ... banks stopped trusting other banks to be able to pay so the system was grinding to a halt .... when confidence erodes that credit no longer is issued to
Jul 8, 2019 16:55:14 GMT 10
orgprophet: other banks or other suppliers of goods, the shelves will become empty ... banks can become closed, credit cards all suspended ... and you will have to live on what you have available ... this happens when hyperinflation kicks in or confidence is lost
Jul 8, 2019 16:56:25 GMT 10
spinifex: A major storm front is supposed to lash South Oz this arvo. Winds to 120k. A good test for the pallet wrap hut!
Jul 10, 2019 8:31:59 GMT 10
WolfDen: Yeah sounds like good weather Spinifex!
Jul 10, 2019 10:01:23 GMT 10
spinifex: Getting some good rains now. Hope it extends to the dry areas 100km north of here - farms up there have been missing out a lot this winter and struggling to keep stock fed.
Jul 10, 2019 12:54:56 GMT 10
WolfDen: I hope everyone has an awesome weekend!
Jul 13, 2019 12:45:30 GMT 10
justdoitmyway: Anyone around ?
Jul 13, 2019 14:33:07 GMT 10
It's embarrassingly easy... I use "Fido" brand jars (normally the 5L size) as their gaskets allow pressure to escape without letting mould/bacteria/yeast in. They're also cheap in comparison to kraut crocks.
Finely slice some cabbage (red, green, or whatever type you want) and place in a large mixing bowl. Give each 1 pound of cabbage about 10g of natural sea salt (don't use the fine stuff - anti-caking agents stuff it up). Massage it very harshly - you want to start breaking up the cells and fibres. Get rough - it's therapeutic. Put it in the Fido jar and push it down hard (use a potato masher, a rolling pin, a baseball bat, your fist, or whatever). Repeat until the jar is NO MORE THAN 3/4 full (as it will expand over the next few days. You have been warned). Tip any brine from your mixing bowl into the jar. Close the lid, leave it at room temperature and out of direct sunlight for a month. Then open, enjoy, and keep it refrigerated from that point on.
One special note - it is possible for pressure to force some liquid out of the jar, so I sit the jar in a bowl. It's easier to clean the bowl than half the kitchen bench and floor...
Use the same approach for grated carrot, turnip (which gives a delightful horseradish aroma and flavour), or whatever you like. The other option (which I use for chillies, carrot, etc) is to put finely sliced veg into a room-temperature brine of 3.5% salt. Again, one month, room temp, out of direct sunlight. Adding some garlic and/or ginger does wonders.
I really should make a video the next time I do this.