What Did You Keto Today? The Trilogy!
CrackerJax
('Jackie P')
#4445
Relic
(Tyler)
#4446
Coated some chicken strips with some egg then ground up pork skins. Keto coleslaw and ranch dressing.
KetoSnaps
(Rebecca 🌸 Frankenfluffy)
#4448
When I’ve added ginger I’ve sliced it (mainly because my grater’s a ***** to clean ginger out of!). That actually was a good move as I could fish it out before it offended Mr S’s fusspot tendencies! 
Enjoy the fermentation alchemy! My grocery delivery tonight included my next cabbage - I shall be doing some shredding tomorrow!
David_Stilley
(Full Metal KETO AF)
#4450
@CrackerJax Glad you liked your first kraut batch. You can eat it as young as 1 week or if you have a water lock crock you can leave it in a basement where it’s cool for several months. At two and three weeks other slower developing probiotic strains are mature. I always do three to six weeks now, four seems a good amount. It gets more sour and less crunchy the longer you let it go. Ginger I have done grated and in paper thin fingernail sized slices. I eat the slices and enjoy those bits. There are tons of variations on sauerkraut making. Here’s a couple of my favorite links that I always reference for ideas and facts.
https://www.makesauerkraut.com/how-long-to-ferment-sauerkraut/
This will help you with some ideas and knowledge. There are lots of krautmaker myths floating around the web. Like keto you have to read a bunch of stuff and sort out the fact from the myth. As far as what to do with your current batch you can put it in a couple of smaller jars, I recommend leaving the brine in the jars. Refrigerate them to slow further fermentation to a crawl. They should stay good refrigerated for a year. The flavor will mellow like aging wine after months. 
David_Stilley
(Full Metal KETO AF)
#4452
Breakfast To Go
Hot Italian Sausage, Five Eggs, Green Bell Pepper and Skellig Cheddar Cheese
Five hours of driving back and forth to San Francisco for a 9am dental appointment, up at 5am and on the road at 6. Frustrating commute there had my BP elevated in the dentist chair. San Francisco must have some of the worst drivers in the world. I got a kick when this guy cut me off and I got a good look at his van when traffic stopped.
As you can see his bumper and left corner of the van are all wrinkled up, especially where the “How am I driving?” sticker is. Does anyone really need to answer that question? 
CrackerJax
('Jackie P')
#4455
Grrr some drivers, at least you got a good look at his van. I was a victim of a terrible road rage attack when coming home from my Mum’s on Monday! Shook me up but I didn’t get the number to report it. Thank god for central locking, else I could of been really hurt.
Momof5
(Susan)
#4457
I was thinking he meant egg, cauliflower… but I might be wrong of course =). It does look very nice though.
That driver… grr. that is not the first time I have seen a bad driver driving with a banged up vehicle though… so annoying.
DiMo
(Diane)
#4459
Momof5
(Susan)
#4460
Well I was certainly wrong in guessing it meant egg and cauliflower as a short form, haha.
DiMo
(Diane)
#4461
I wonder if you made eggs this way, disguised with lots of salty chicken broth and maybe some added steamed veggies, if you might find them more palatable. I think you could use broccoli or cauliflower (or cauliflower rice), or fresh spinach, etc.
Just a thought.
Momof5
(Susan)
#4462
It is a good idea; Diane =). Thank you, I might try that once it is getting colder out. I feel like right now I wouldn’t want soup, but soup is lovely in the winter! That is a great idea =).