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.
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).
JUST HOW MUCH WATER SHOULD I DRINK FOR HEALTHY HYDRATION?
Many factors determine the amount of water required for optimal hydration. Physical, emotional and mental stressors as well as humidity as well as the altitude of a location can all raise your water requirements. Water will need to be replaced which has been lost through perspiration. An additional 10-12 ounces of water really should be drank for each six ounces of caffeine or alcohol you drink.
The color and odor of the urine will confirm whether or not your body is in need of more water. A neutral color and odor signals you are properly hydrated.
As an alternative to sipping water at all hours and visiting the bathroom continually, you can take planned water breaks. Your bladder will then be able to get rid of extra liquids after each session. Each morning before you take in any other fluids, drink water at least 1/2 hour prior to breakfast. Do this again 30 minutes before lunch and a half hour before the evening meal. The final break ought to occur about a couple of hours before bed time so as to allow enough time to void your bladder before retiring for the night.
There are some additional advantages of consuming quantities of water during these sessions. Hydration is more rapid when your empty tummy is filled with water in this way. You will notice a short-term sensation of bloating as the water is pushed past your stomach and into the small intestine.
Once there, the water continues into the large intestine where it is made available for absorption by the body. This flushes the digestive system to provide you with a mini-cleanse, which helps relieve constipation. Another advantage is that you'll be giving your stomach a full sensation just prior to a meal which might help you better regulate food consumption.
So, how much water SHOULD you be drinking? A standard criterion for many years was that you need to drink eight, 8-oz glasses of water each day. This translates into sixty-four ounces of water daily. Another general rule is that 2 to 3.5 quarts of water per day should be consumed. These amounts don't take into account the needs of different body types in a variety of conditions. One way to accommodate this is to divide the number of pounds a person weighs by two. The solution is the number of ounces of water that person should consume each day. Obviously, heavy physical activity, stress, or the consumption of diuretics will require consuming additional fluids.
Some individuals find that they do not much like the taste of water. They should first check to be sure they're consuming pure water, without toxins that impact the taste. In other cases, the capability to taste might be impeded. Consuming sugary drinks can play a role in this condition. Consider cutting back or keeping away from them totally. As your intake of water grows, your system will be better able to rid itself of toxins. The mucus membranes inside your mouth and nose are kept moist, and in this way enhance your sense of smell and taste. Once your taste receptors are no longer impaired, you'll likely find out that there is no objectionable taste to your water. Rather, it's more likely that you will start to enjoy it.
Remember, the need for water differs depending on body size and other variables. Monitor the color and odor of urine output to determine whether or not you are well hydrated.
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.
