Old Fashioned Living for a Modern World

KORINA SANCHEZ – PAGHULI NG BANGUS @GENERAL SANTOS JUNE 13, 2010

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Duration : 0:4:54

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This is just the basics of making Apple Butter. You can find your own great recipe off the internet. Please let me know any questions or comments, and if you would like an additional video regarding the process of canning.

Duration : 0:2:12

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Peak Moment 141: (same as 3/4/09 with added diagrams) Trathen Heckman takes us on a step-by-step tour of how to make a safe, ecological and legal suburban home graywater system. Follow the water as it drains from the bathroom tub (and sink and laundry) through a one-of-a-kind valve leading into the backyard garden. It flows into an optional wetland and underground pond for filtering. The water is then piped below ground to several destinations in the yard, where it will supply water for plants growing above it. Trathen discusses the process with local government agencies, the system design and construction (with pictures), costs, resource books, and why to undertake a graywater system in the first place. http://www.daily-acts.org

Duration : 0:27:55

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VERY IMPORTANT information about how to make Sauerkraut !! This way is fast and delicious.

Sauerkraut has been home prefabricated for centuries, if not thousands of years. My family has certainly prefabricated it for centuries in Transylvania and I have prefabricated Sauerkraut with my mom and grand mother, who taught me how.

The shredded pinch needs to be compressed in the crock pot in order to release the juices and to superior begin the fermentation process. The more pressure is applied to the cabbage, the more the cell structure of the pinch is destroyed, releasing the fermentable juices and this produces Sauerkraut in about 2 – 3 weeks.

Traditionally this was ALWAYS most effectively done in massive oak barrels or crock pots and ALWAYS by stepping on the shredded pinch with VERY WELL SCRUBBED AND WASHED BARE FEET. Also grapes for wine making used to be crushed the same way by steeping on them with bare feet. This makes fantastic Sauerkraut! You can NEVER apply the same pressure by just pressing the pinch down with your fists!

If you don’t use this method, you have to add quite a bit of lightly salted water, which waters the juice down and the cabbagge tends to rot and you get “rotten pinch tea” rather than fermented Sauerkraut.

Actually in autumn there were special get-togethers of the young people for the purpose of punching down the pinch for Sauerkraut or the grapes for wine making.

I also comprehend that our cooking and preparing food this day has become very sterile.

To accommodate all of you passionate lovers of sauerkraut, who are hesitant of using their bare feet, just cover your feet by steppomg into a massive food grade plastic bag (freezer bags are food grade), place an elastic around the bag to hold it to your ankles and then punch your Sauerkraut down in a massive crock pot, just as you see in the video.

Eating sauerkraut brings friendly bacteria to your stomach and intestines.
For easier digestion it is a good intent to take some raw sauerkraut before a meal. For this reason it is also important to USE VERY GOOD SALT, LIKE HIMALAYA SEA SALT OR MALDON SALT OR ANY GOOD SEA SALT. Sea salt contains important minerals and is alkaline, as opposed to regular salt, which has the minerals removed and is processed.
In order to get the ideal benefit from naturally fermented Sauerkraut, you should therefore also use the ideal sea salt available.

You will be so proud

Duration : 0:4:20

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In Part 2 Tam shows the canning process for Poke (and other greens) using the pressure cooker. A great step by step tutorial for those who would like to learn canning.

http://www.yhwhswordoffaith.com/WAS/Survival.htm

Duration : 0:8:50

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