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i got my package this morning. great selection! thanks Boss!   :cheers:

thank you TB, and god bless you and your family. 

i hope all turns out well for you and your family members. today my daughter took my 14 year old granddaughter for a doctor`s appointment. she did a video office visit 2 weeks ago and was diagnosed with a streptococcus infection. she doesn't like strangers poking and prodding her but he must...

from what  i have read too much salt hinders the good bacteria from multiplying. 

that is some beautiful stuff there GIP.  :clap:

:welcome:

me too

:welcome:

my first ferment. half a head of cabbage, sea salt, caraway seed, serrano powder and 2 cloves of garlic. i also added a couple of tablespoons of liquid from a can of sauerkraut i had. we will see how it turns out.     

you would need an extension cord out at your garden for this but this would do it well. this one pumps 190 gal per hour but i`m sure you could find something higher or lower. all you need to do is attach a hose to the output nozzle and drom it in your watering bucket.   ...

thanks NECM, i will add some then.  :thumbsup:

i`m going to do my first batch of kraut and i have one question. i have a store bought can of kraut here and would adding a little bit of the liquid from the can to my cabbage help the ferment to get going faster? 

:welcome:

another member here had a really bad bout with Sumac i believe. here is a link to his post.   http://thehotpepper.com/topic/73042-back-from-a-health-sabbatical/#entry1663985

i don`t know if you did this but next time pat shrimp dry with paper towel and coat with cornstarch and refrigerate for an hour. then do the batter and fry. either way they are still good tacos and the thumb ring always adds a point.  :cheers:

nice plate. good drinks too! :clap:  i also worked during all this and just started my vacation. enjoy every minute of it. i know i do.  :cheers:

not many takers?  :cheers:

well, yes and no.  :lol:  these are refrigerator pickles that are made and are ready to eat an hour or two after being made. real pickles take 3 to 6 weeks to ferment. mine are not fermented. 

shrimp tacos with pickled cowhorn peps, pickled red cabbage, pickled red onion and pickled cukes on the side. tortilla toasted over open flame.  :cheers:

this is enlightening info. thanks for posting.