Lemon-Dill Saurkraut No. 5 sans garlic

Posted on by September 20, 2019

8/10/2019 – The 4th batch had too much dill and was not as nice as the 3rd which we liked a lot. So, this batch uses the same amount of dill as the third. Instead of 2 tbsp of lemon juice, we tried 4 tbsp. Forgot the garlic so that is the 2nd adjustment/experiment.

 Grams
Cabbage1730.0
Dried dill at 1 gm per 400 gm cabbage4.3
1.7% salt29.4
4 tbsp fresh lemon juice – twice the 3rd batch – 1 tbsp per 400 gms cabbage 
Garlic – 3 lg cloves  

This amount of cabbage comfortably filled one 1/2-gallon and one 1-quart Bell jars.

Okra Fermented – No. 4

Posted on by November 29, 2019

8/05/2019 – The second and third ferments turned out very good. The row of okra in the garden daily produces 10-15 more small tender okra pods. We now have enough to make a quart and a pint. This ferment turned out very good. Use it in the 5th prep on 9/10/2019. 11/28/2019–Served them as appetizers to Thanksgiving guests and they were good. Brian and Justin liked them–especially since they were “not slimy”.

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Garlic Lime Roasted Chicken Drumsticks

Posted on by November 22, 2019

7/29/2019 – The recipe below was inspired by the one at AllRecipes here. They turned out very flavorful but could use a little more kick. The drumsticks used had been cut from leg quarters yesterday, salted to dry brine and had course ground black pepper added. The marinade here was added to the ziplock bag about 3 pm then roasted about 5:30. Should also use an internal thermometer so they do not “over-roast”.

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