{"id":3583,"date":"2013-10-09T03:00:20","date_gmt":"2013-10-09T07:00:20","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=3583"},"modified":"2013-10-09T03:00:20","modified_gmt":"2013-10-09T07:00:20","slug":"q-and-a-simple-sauerkraut-and-best-way-to-kill-weeds","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2013\/10\/09\/q-and-a-simple-sauerkraut-and-best-way-to-kill-weeds\/","title":{"rendered":"Q and A: simple sauerkraut and best way to kill weeds"},"content":{"rendered":"

Simple sauerkraut<\/strong><\/p>\n

I found this recipe on line. Is this a safe method? If so, how long will this last kept at room temperature?<\/em><\/p>\n

Simple Sauerkraut:<\/em><\/p>\n

Cabbage<\/em>
\nBanana peppers<\/em>
\nGreen tomatoes<\/em>
\nPepper flakes<\/em>
\nKosher salt<\/em>
\nDistilled water (A MUST SO IT WON’T TURN BROWN)<\/em><\/p>\n

In the bottom of jars put a heaping teaspoon of salt, then a layer of green tomatoes, and banana peppers (I put a lot of peppers). Fill rest of jar with shredded cabbage, punching it down as you go, get as much cabbage in the jar as possible. Put as much pepper flakes as you would like and another heaping teaspoon of salt and fill with distilled water. Put lids on and store for at least 14 days before eating, no processing needed. I really like this recipe since it is not cooked it’s fresher tasting and not as sour as store bought kraut.<\/em><\/p>\n

Judith Almand<\/em>
\nBrandon, Florida<\/em><\/p>\n

Other than making sauerkraut, I haven’t had much experience in lacto-fermented foods. However, that said, I did check into your recipe and found that there are many other similar recipes available. Be sure to “burp” your jars daily for a week or so as the bubbles created by the fermentation create pressure and need to be released. After fermenting to taste, I’d recommend refrigerating your ‘kraut. — Jackie<\/p>\n

Best way to kill weeds<\/strong><\/p>\n

I am wondering about tips on killing weeds! Mom and I had fewer time to weed this year then we expected, thus there is a nice green carpet out there with all the dead plants. I am pulling the dead plants and large weeds. But, wondering how to best kill off the rest so next year there are less weeds. Should we spray it with something, we are going to till it up \u2014 but does that really kill all the dandelions?<\/em><\/p>\n

Beth<\/em>
\nAngora, Minnesota<\/em><\/p>\n

You have a couple of options. First off, you can Roundup the green weeds, then pull the dead ones and bury them. Don’t put them in the compost pile as they are full of mature seeds and if your pile doesn’t heat up enough, they will be still viable when you use the compost. However, if you don’t want to use chemicals in your garden, I’d advise pulling and burning all dead weeds, then tilling up the garden every couple weeks until freeze up. In the spring, plan on using a heavy mulch of straw or use black plastic mulch to keep the weeds from getting the upper hand again. We had the same problem and after Will mulched the whole garden last year and this, we have very few weeds. What a good feeling! — Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"

Simple sauerkraut I found this recipe on line. Is this a safe method? If so, how long will this last kept at room temperature? Simple Sauerkraut: Cabbage Banana peppers Green tomatoes Pepper flakes Kosher salt Distilled water (A MUST SO IT WON’T TURN BROWN) In the bottom of jars put a heaping teaspoon of salt, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,8,9,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/3583"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=3583"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/3583\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=3583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=3583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=3583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}