He's a Bully & Needs to Be Dealt With!🐏+ A Trip to Town for Supplies

#HomeFreeAlaska #OffGrid #Alaska
Our ram Samson has become aggressive, dangerous & won't let us get near our ewes (female sheep). Since the ground is frozen, we can't build him a separate pasture until summer. In the meantime, we're going to repurpose an old grain feeder so that we can feed the sheep without the risk of being rammed & possibly hurt. Plus, we're taking a trip to town for more building supplies for our cabin addition. Thanks for joining us for another video on our Alaskan homestead!

📌 ITEMS USED IN TODAY'S VIDEO (Amazon):
1. Women's Columbia jacket (green): https://geni.us/qex7
2. Women's Columbia jacket (black): https://geni.us/U1Kwl
3. Stanley french press coffee maker: https://geni.us/fwlEV
4. 1/2 gallon mason jars: https://geni.us/C55I
5. Glass fermenting weights: https://geni.us/FBpBBt
6. Wooden salt/pepper holder: https://geni.us/WgmlsD2
7. Couch arm side table: https://geni.us/DHug2
8. Heated sheep water bucket: https://geni.us/XY9R
9. Heated chicken bowl: https://geni.us/mjKMIRV
10. Catio (outdoor cat enclosure): https://geni.us/J2SEhx
11. 1 gallon glass jars: https://geni.us/cVxpi
📚Disclaimer: This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases (at no additional cost to you). I ONLY endorse products that I personally use & love!

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SAUERKRAUT:
2 heads of cabbage (any color), rinsed & sliced thinly
2 carrots peeled & grated
1 small onions, peeled & diced
2 TBS fresh oregano, rinsed & diced
2 TBS of a good salt, I use sea salt
6. Clean 1/2 gallon jar, with lid
Big stock pot
1 Coffee filter or tea towel. Just something to cover the jars during fermentation to keep bugs out!
A fermenting weight

How to make it:
1. Rinse, peel and shred, grade or dice all your veggies & oregano. Reserve 3-4 of the outer cabbage leaves for later...
2. Mix all the ingredients together in a large stock pot.
3. Add your 2 TBS of salt & massage the mixture REALLY well. You really want to make sure that salt is well incorporated throughout so that it draws the moisture out. This is where your brine comes from. :)
4. Let it rest covered on the counter for 30 min to an hour.
5. Pack your jars (tightly). Really shove that cabbage mixture down! All of the mixture should make a 1/2 gallon of sauerkraut. If it doesn't, you're not packing your jars tight enough!
6. Using the reserved cabbage leaves, place them over the mixture as a "cover" pushing & ensuring the mixture is COMPLETELY submerged under the brine. Tuck those leaves down good on the sides to keep the mixture from rising up.
7. Remove any floaters that are not submerged or they might grow mold.
8. Add your fermenting weight on top as a secondary assurance to keep everything submerged during fermentation.
9. Add the coffee filter on top & just set the lid on top (don't screw it down) the gases need to be able to escape during fermentation or you could have a mess on your hands. I set the jar lid on top loosely as it helps keep the smell of the fermenting onions IN the jar instead of throughout your house!
10. Date your jar, place it on a plate or pyrex dish just in case there's any leakage/spill over during fermentation & place them in a room temp area for at least 7-14 days. We like our sauerkraut really tangy...so I allow mine to ferment on the counter for 3 wks!
11. Once the fermentation is done, remove the weight & large cabbage leaves. Place a lid tightly on your jar & place it in the fridge immediately.

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