As an under-30 year old currently establishing her farm and homestead and also a small business while raising little kids, I find this relatable! I am trying to maintain hope, persevere and make the goal possible, even if this is willfully ignorant of the reality š I would rather try to change the paradigm than wish I had, because I too believe that small production is the way forward.
Say though, several of those books are on my wishlist! Did you donate them locally already? Iād love to trade for/buy them, if you were willing
Please maintain the dream and the hope. I think this paradigm must shift for the future of all the littles out there. I also have to say I have never ever wished I had done anything differently--except maybe tried not to work so hard and be just a tiny bit more present for my kids. I was present but I was also super driven. I would 100% do what I did again and again, it was worth it.
I am just now choosing to turn the land back into a green forest instead of green dollars...
As far as the books, they are still sitting in a box next to me. I would be delighted to give any to that you are interested in--just for the cost of shipping (unless you are local and we can figure out something else.)
I am reading āthe good lifeā right now and weāre implementing their strategy of bread labor mixed with intentional leisure, partially for the sake of our kids, and partially so we donāt overdo it and can keep our ambition alive- but also in check. So far, we are enjoying the better balance.
Thank you so much! We are not local, but just up in Olympia. Paying shipping works well for me. Weād like the āone acre and serenityā, āfive acres and independenceā, āfarming for self sufficiencyā, āraising the home duck flockā, āfertility pastures and cover cropsā, and āmanagement intensive grazingā. If you happen to have any biodynamic or Waldorf type books as you pass through again we would love those as well, we are digging deep into those this year. Let me know how you would like me to get the money for shipping to you š
... āat least to pay oneselfā. Yep. Somehow in this depressing statement you give me a sense of hope moving forward. Itās a tricky thing navigating the world of small production for sure.
I rather love that Rose -- that somehow in hard truth you found hope. It is tricky but with all my heart I believe that small production is the most important way for the food system to move forward. I applaud you!!
š¤¦āāļø yeah thatās important information. Until itās acidic -- this depends largely on temperature. Anywhere from a week to two. Youāll see the color change, the acid smell will start and then youāll know. If you want to test it needs to be a pH of 4.6 or below. This is never an issue--once it smells and tastes acidic it will be well below.
i don't put a lid on my sauerkraut or other ferments--i learned from Sandor Katz to just put a cloth or something loose-fitting over it. what is the benefit of screwing a lid down? (i only do that when i put it in the fridge.)
Totally works that way to. I used always make my fermentation with an open container.
Ultimately itās personal preference--
But hereās why I like to screw the lid down and burp it.
1) since CO2 is heavier than Oxygen it creates an anaerobic barrier which keeps kahm yeast and other things that arenāt desirable from growing on top--while they are no big thing they do cause flavor changes and waste as the top needs to be tossed.
2) because of the lack of oxygen you also wonāt get oxidation which is also something you donāt want to eat--again affecting flavor, color, texture and health benefits.
3) it forces me to pay attention to my project and I know from the amount of CO2 created and the smell when itās done.
4) I like to teach this way to people just starting out because I find it the way that they have the most success to keep on going.
However I believe that the best way to manage a ferment is the way that works best for you in your routines.
As an under-30 year old currently establishing her farm and homestead and also a small business while raising little kids, I find this relatable! I am trying to maintain hope, persevere and make the goal possible, even if this is willfully ignorant of the reality š I would rather try to change the paradigm than wish I had, because I too believe that small production is the way forward.
Say though, several of those books are on my wishlist! Did you donate them locally already? Iād love to trade for/buy them, if you were willing
Please maintain the dream and the hope. I think this paradigm must shift for the future of all the littles out there. I also have to say I have never ever wished I had done anything differently--except maybe tried not to work so hard and be just a tiny bit more present for my kids. I was present but I was also super driven. I would 100% do what I did again and again, it was worth it.
I am just now choosing to turn the land back into a green forest instead of green dollars...
As far as the books, they are still sitting in a box next to me. I would be delighted to give any to that you are interested in--just for the cost of shipping (unless you are local and we can figure out something else.)
I am reading āthe good lifeā right now and weāre implementing their strategy of bread labor mixed with intentional leisure, partially for the sake of our kids, and partially so we donāt overdo it and can keep our ambition alive- but also in check. So far, we are enjoying the better balance.
Thank you so much! We are not local, but just up in Olympia. Paying shipping works well for me. Weād like the āone acre and serenityā, āfive acres and independenceā, āfarming for self sufficiencyā, āraising the home duck flockā, āfertility pastures and cover cropsā, and āmanagement intensive grazingā. If you happen to have any biodynamic or Waldorf type books as you pass through again we would love those as well, we are digging deep into those this year. Let me know how you would like me to get the money for shipping to you š
Wonderful. Reply to the email and we can move this conversation so that I can get your address, etc.
My email is flemingfamilyfarmwa@gmail.com. Thank you again!!
Good for you! Iām 52 and wish Iād started homesteading in my 20s.
... āat least to pay oneselfā. Yep. Somehow in this depressing statement you give me a sense of hope moving forward. Itās a tricky thing navigating the world of small production for sure.
I rather love that Rose -- that somehow in hard truth you found hope. It is tricky but with all my heart I believe that small production is the most important way for the food system to move forward. I applaud you!!
I definitely believe in it too - itās just a very difficult space to navigate unfortunately.
100 %
Really helpful video-I never knew how those metal tops worked!
Quick question...how long do you leave the jar out before moving to the fridge?
š¤¦āāļø yeah thatās important information. Until itās acidic -- this depends largely on temperature. Anywhere from a week to two. Youāll see the color change, the acid smell will start and then youāll know. If you want to test it needs to be a pH of 4.6 or below. This is never an issue--once it smells and tastes acidic it will be well below.
i don't put a lid on my sauerkraut or other ferments--i learned from Sandor Katz to just put a cloth or something loose-fitting over it. what is the benefit of screwing a lid down? (i only do that when i put it in the fridge.)
Hi Katy,
Totally works that way to. I used always make my fermentation with an open container.
Ultimately itās personal preference--
But hereās why I like to screw the lid down and burp it.
1) since CO2 is heavier than Oxygen it creates an anaerobic barrier which keeps kahm yeast and other things that arenāt desirable from growing on top--while they are no big thing they do cause flavor changes and waste as the top needs to be tossed.
2) because of the lack of oxygen you also wonāt get oxidation which is also something you donāt want to eat--again affecting flavor, color, texture and health benefits.
3) it forces me to pay attention to my project and I know from the amount of CO2 created and the smell when itās done.
4) I like to teach this way to people just starting out because I find it the way that they have the most success to keep on going.
However I believe that the best way to manage a ferment is the way that works best for you in your routines.
Great post, and I love metaphor of bubbling up!