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Don't want to rain on your parade but found several reviews somewhere on the NT fermented ketchup, none were good. But you might like it. This is coming from a fish sauce hater so take it with a grain of salt. Love the fermented beans and the kimchee is to die for. The kimchee is so close to...

Be careful where you plant them. I put them between my rows of beans and they grew so fast my beans were too shaded.

Didn't think about the mud factor and we have lots of clay. I was dreading going out and getting soaking wet after just getting over a cold any way. Still got to give the chickens the option of coming out, maybe if it clears up a bit. Can you tell I don't want to go out there,lol.

Hardened off like rocks. Hope I can untangle them without breaking them. Now we have on and off rain for a few days then one or two days of low 30's nights. Should I put them out and hope for the best? I am going to put out the strawberries too, they have been in the fridge for almost 2 weeks...

Sold a quart of home cured kimchee ( Nourishing Traditions recipe) with added rooster sauce for $14 to one of DH coworkers and got an order from someone who tasted his for a $7 pint. Making money on kimchee who would have thunk. Paid for ours. He needs to bring in samples, lol.

Thanks guys. Figures I get all kinds of heirloom(expensive) brocolli and cabbage and kale seeds and we have the latest spring since I moved here. I hope most of them make. They go out tomorrow.

Finally our weather has calmed down enough to transplant my cabbage plants outside. Due to the late spring they are larger than ever before. The lower stems seem quite fragile. I know you can bury tomatoes deeper than dirtline, has anybody tried that with cabbage or brocolli? Should I just plant...

I am in rural NW TN moved here 4 years ago from northern IL. I have about 35 chickens and maybe break even selling eggs if I cost the eggs we eat by IL prices. Eggs up north near a big city went for $3.99 a dozen for free range, here they are just farm eggs and I met resistance going up to 2...

Sorry for the multiple posts, this old computer sometimes goes crazy just like it's operater. Well for good or bad depending on how I want to look at it the person who I was getting the pet rabbits from said he had decided to give them to a guy with a petting zoo so his kids could visit them. So...

ok what's king ranch casserole? Looking for advice on the killing, cleaning and more recipes to make me a rabbit lover. Also need to know if you need to let them rest like a chicken for a few days to relax. Thanks everyone, seems like I can always get some help on this board.

I have never butchered a rabbit but will need to this weekend. This will tell me if I will indeed be able to raise meat rabbits. I have also never cut up, cooked nor eaten rabbit. Advise on the deed itself and the recipe that will make me a rabbit meat lover. Help me out.

I am calling the seller today to see if it is still available. I don't plan to say much about the rabbits, but that's a good one, been wanting some rabbits. I guess their poop would be good for the garden but so would rabbits that can be used for something. How would you prepare a one and two...

My husband and I saw a good deal on an 8x10 dog kennel which would be perfect for raising a few meat birds. The deal also comes with a rabbit hutch which I do want AND two spayed/nuetered pet rabbits, which I don't want. My plan is to kill and eat the rabbits, they are one and two years old...

Thanks so much everyone. I will freeze some cubes of each. I hope the yogurt still has some culture after draining the whey? The kimchee recipe from Nourishing Traditions is to die for and I try to make sure my truck driving husband has some whey fermented pickled anything every week in his...

I imagine you can freeze them but would the yogurt still have cultures when thawed to make more yogurt from? Same question on whey. Could you still ferment pickles and kraut? The only store that carries yogurt with live cultures is about 30 miles away so I bought 2. Well now my harvest season is...

No rye involved just Concord grapes and sugar and champagne yeast. We (not sure of terminology) took it from the carboy three times and left the dregs on the bottom. The film is more white than grey, could it still be fermenting. If it is funky what did we do wrong? The strawberry wine was made...

Thankyou all for your replies. I used the lard but coconut oil would be a good flavor addition. Rolling them in cocoa powder did the trick. Don't know how they will harden up, don't have beeswax. Double dipping helped but I forgot to let them cool long enough. I am pleased though the last ones...

I found a recipe for making chocolate dipped jalapenos. It uses chocolate bits and vegetable shortening, well I don't do shortening any more. Could I substitute lard? Also any candy making tips of how to get chocolate to stick to smooth surfaces.

Experienced wine makers help me out. I have only made one batch of strawberry wine and it turned out pretty good. I just bottled my first batch of concord grape wine after a year of being in the carboy. When I opened it I noticed a white gray film on top. Is it ruined? It doesn't smell bad and I...

Want the info on the banana hershey syrup. Started more lettuce, mustard and radishes to in future save my salad fixings money. Hung out my clothes and cleaned the freezer and made corn beef and cabbage noodle soup.