Later On

A blog written for those whose interests more or less match mine.

Archive for November 12th, 2021

Still thinking about the next batch of fermented veggies

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In this post I wrote out a recipe for making 1 jar (a quart or a liter) of a recipe I called “Cabbage & Red,” and today I went shopping for the ingredients. As it happens, they had Savoy cabbage, and I got one (enormous) head of it — large enough that I decided to make 3 one-liter jars.

I didn’t expect it, but in practice one jar is quickly consumed. Plus I have all that cabbage. So 3 jars this time.

I rethought my recipe, since I need to figure out how to make about 12 cups total for 3 jars. I decided my best bet was to see what volume the non-cabbage ingredients would occupy, and then just chop enough of the Savoy cabbage to bring it up to 12 cups. I also decided I would dice the apple rather than grate it, and I still want to do the apple at the very end. I decided to go for 2 cups of diced apples, since I want this to be mostly cabbage.

So I’ll begin by preparing:

• 2 large red onions, halved lengthwise, then sliced into semicircles — perhaps quarter-circles
• 2 bunches small red radishes, halved
• 2 jalapeños, chopped
• 6 cloves garlic, chopped
• peel of an orange — and maybe peel of a lemon, too

I look and see how much volume that is. I think it will be about 2 cups, maybe 3.

⇒ If it’s 2 cups, I’ll chop/shred 8 cups Savoy cabbage and dice 2 cups of apples.
⇒ If it’s 3 cups, I’ll chop/shred 7 cups Savoy cabbage and dice 2 cups of apples.

Update: As it turned out, it was 4 cups, so I used 6 cups Savoy cabbage and 2 cups of apples. Also, just 1 large red onion made 2 cups when chopped, and I used 2 cups of halved small red radishes. (the jalapeños, garlic, and orange peel’s volume was negligible. /update

So after I’ve done the above and put it into a large bowl, I’ll add:

• 7 or 8 cups chopped/shredded Savoy cabbage (depending on other veggie volume)
• 1 1/2 tablespoons Celtic sea salt, dissolved in a little water and added to mis
• 1 pack starter culture hydrated for 10 minutes and added to mix

Mix all that well, then add:

• 2 cups diced Royal Gala apples

Mix well, load the 3 jars equally, put in the fermentation weight, and fill with spring water. Put on the fermentation airlock lids and let ferment for 7-10 days.

I’ll rinse the radish greens well and cook those. They’re tasty.

Written by Leisureguy

12 November 2021 at 10:51 pm

Video explanation of Mona Lisa

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Written by Leisureguy

12 November 2021 at 10:53 am

Kinetic art — simple wooden devices

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Written by Leisureguy

12 November 2021 at 10:47 am

Vetiver morning

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Eufros fragrances are not shy, though the most intense vetiver I’ve experienced is Cyril R. Salter French Vetiver shaving cream, which has intense earthy fragrance. Still, the vetiver in this Eufros soap presents itself well, and the lather’s physical presence is excellent as well. I am beginning to suspect that the exploded tips of this Star Craft brush from Phoenix Artisan and the similar treatment in the knot of the Aerolite does in fact contribute to creating a good lather — and it certainly feels good on the face.

Three passes of Rockwell’s original Model T (set on 4, as you see) did a fine job, and Fine’s Fresh Vetiver — also with a very present fragrance — finished the shave and started the day on a good note.

Written by Leisureguy

12 November 2021 at 8:47 am

Posted in Shaving

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