Debi Pearl

MAKE DILL PICKLES WITH LACTO-FERMENTATION

Lacto fermentation preserves food without hot processing. The food is protected by lactic acid which prevents the growth of bad bacteria.

In general, you will want to have enough salt suspended in the liquid to keep mold from forming as the lactobacillus (the organisms that make lactic acid) take hold and begin to multiply. The liquid is referred to as the brine. Lacto-fermentation boosts the digestibility of the food so that the body can better assimilate nutrients. As with other cultured foods, the consumption of foods preserved in this manner helps replenish the digestive tract with beneficial enzymes which help aid digestion and combat harmful bacteria.

other varieties of vegetables

Preliminary preparations:

Place the jars, rings and lids into boiling water for 3 minutes. If I'm busy, I may just put it all inside a large pot, cover with a lid, bring it to a boil and turn off the stove as I complete other tasks. When you're ready to begin, the jars can be taken from the water and dried.

For approximately five pints:

lactobacillus in the whey isn't killed.

Once the water and salt combination is warm (and not too hot), put your spices in each jar:

3 or 4 tablespoons brine
2 tablespoons whey
1 teaspoon grape leaves (for crispness)
3/4 teaspoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon cracked peppercorns
1/4 teaspoon dill seeds
1 tablespoon dried dill weed
1 1/2 teaspoons mustard seeds

With the handle of a wooden spoon (do not use metal), mix the seasonings within the jar.

Cut about three to five washed and dried cucumbers into one fourth inch slices.

Pack jars snugly, stopping one inch below the top edge of the glass. The place of the jar where the threads begin, just below the neck, is a nice stopping place.





After that, loosen the ring just a bit in order that any gas created in the course of fermentation can be released -- but not enough to allow outside air inside the jar.

For 3 to 4 days, permit the jars to sit undisturbed at room temperature.

Place the jars in cool storage.



The fermentation process generates its own vinegar taste that's pleasant without being overly harsh.

---

Here's a video demonstration of another variation of lacto-fermentation. This particular method takes longer and runs more of a risk of mold as it does not utilize a whey starter. However, if you wished to make a large crock of pickles, rather than just pint jars, you could do so and just add about 1/2 cup of whey (for a gallon-sized crock).

THE WAY TO MAKE WHEY

Whey can be a valued addition to almost any diet. It can enhance foods, sauces and beverages. It's also a main ingredient in lacto-fermented food preservation.

An internet search will show that many individuals cover jars with cloth or a clean paper during the making of whey. I do not. This because I'm not attempting to harness bacteria from the air. Raw milk comes neatly packaged with just the correct blend of bacteria and digestive enzymes required to make separation to occur. You need not open it to the surrounding air for this to happen. In fact, if you left raw milk in your cold box long enough, separation into curds and whey would occur within the sealed milk container. Leaving it at room temperature simply places the milk at a temperature where this happens more quickly.

Pour raw milk into a clean glass jar. Close the jar with a clean plastic lid (or coffee filter, or clean cotton cloth) and leave it undisturbed for two to three days until separation happens. You'll know the milk is separated when white solids floating in a yellowish clear liquid can be seen. The liquid is whey. The white solid is curds, also known as cream cheese.

Line a strainer with a clean cotton t-shirt (or other cotton cloth) or a coffee filter. Pour the solids and liquids into the strainer, catching the liquid in a glass bowl. When the dripping stops, store the whey in a lidded jar labeled with the date. For about six months, the whey will keep in your refrigerator.

Season the cream cheese to suit your taste, and use it in your favorite recipes.

If you don't need a lot of whey, the yellow or clear liquid that floats to the top of yogurt is whey. You can pour this off and use it in food preparation and preservation.

WHITENING & STAIN REMOVER SOAK

so firmly embedded into the fibers that it stays. In this instance, the item of clothing either gets dyed darker or sent to the scrap bin.

You will require two lidded containers that hold 5 gallons each.

Combine the Following:
>2 cups borax
>2 cups washing soda

>1 cup Cascade Complete All-in-1 Gel
>1 cup hydrogen peroxide
>2 cups vinegar
>1 to 2 gallons of HOT water

Slowly pour the HOT water into your blended ingredients while stirring the mixture. The powder will makes hard clumps if not well stirred. Should this occur, these can be smashed with a wooden spoon against the side of the bucket. Put the stained fabric right into a five gallon bucket. If I've a large amount of items, I sometimes use 2 buckets, one for whites and another for colors. Pour the liquid onto the fabric in the bucket. If using two buckets, equally divide the formula between the buckets. Add more hot water so the fabrics are immersed. Cover the bucket and allow it to soak overnight.

After soaking for seven hours (or until morning), pour the contents of the bucket into your washer (or wash tub) and run the garments through a rinse and spin cycle. Then, wash the clothes just like you would typically. I've had good success with soiled socks, linens and dingy undershirts. If you shop garage and yard sales, this is a good solution to try and restore fabrics to daily use.

This is a formulation that's been improved over time for me. Feel free to adjust it to suit your own needs.

WHY LEARN TO START A FIRE?

Many people living with modern luxuries have never considered taking the time to learn how to start a fire. There are numerous resources published about the techniques and equipment which you can use to start a fire, but it is likewise important to be familiar with several reasons why a person would wish to make the effort to educate oneself about this skill. Knowing how to start a fire is more valuable than just being a way to impress your friends. The ability to start your own file will be valuable to you in many ways.

There's a psychological advantage to having the ability to start your own fire. The main basis for that would be that it's a learned art that few individuals in technologically advanced cultures possess. Furthermore other people ınside your party will rapidly understand that you'll be a very important companion to keep near

Fire helps you ward off hypothermia by regulating your body temperature. Many will object that this isn't as essential in warmer locations and seasons. Indeed that is a valid objection. Keep in mind though that the warmth of a fire can help dry wet clothing which would otherwise contribute to a lowering of body temperature. Then there is the fact that nighttime temperatures can become cooler in many locations. Cooled temperatures along with sweat-soaked clothing can result in hypothermia, even in the summertime.

Smokey fires can be used for personal hygiene. This is especially good to know in times when water may be scarce or temperatures so cool that you don't want to risk bathing with water. Allowing the smoke of a fire to envelope you can kill odor causing bacteria and neutralize offensive scents. As a bonus, smoke will help repel stinging and biting bugs.

The smoke from a fire can be used as a signaling device, whether to communicate with others at a distance or in order to signal for rescue. People living in remote country often check the skyline to see morning cook fire smoke, signaling that their neighbor's day has begun and all is well.

For disinfecting and cooking, fire quickly demonstrates its value.

Needless to say the time to acquire this skill is BEFORE you're with no other source of needed warmth. It takes some experience to become skilled in fire starting, even if you are using matches. Aside from that, this is in reality challenging work! So, before you need it, it's now time to learn how to get a fire going.

RECIPE FOR CREAMED DANDELION CHICKEN

In recipes, dandelion can frequently be used instead of spinach if you're looking for an effective way to incorporate this nutritious leafy green into your normal diet. If you find that dandelion leaves happen to be bitter when gathered, make sure you harvest young leaves for the best taste. Older leaves are often better employed to provide flavor in stews and also other cooked foods instead of offering them fresh in salads or teas.

This is one of my family's favorites:

CHICKEN WITH CREAMED DANDELION
Makes enough for 4 to 5 servings.

Inside a big pan warm up two cups of your best chicken stock.

Add chicken pieces,

In an additional pan, heat up and make a paste of 3 tablespoons of extra virgin olive oil with 3 tablespoons of flour. Continuing to blend, add a half cup of fresh cream, one half cup of chicken broth and a dash of nutmeg. Continue to stir until well blended. To this, add three to four cups of young dandelion leaves, chopped.

Blend the contents of the pan until they are heated through. The leaves should begin to wilt.



This dish is great by itself, over organic brown rice or with homemade sourdough bread.