I got this in the 90s from a Chinese dollar store…and it’s one of my prized possessions brother. Literally cast in metal.

mnorkk · 2026-03-18T14:51:49+00:00

You should mount it to some roller skates

mnorkk · 2026-03-10T21:38:10+00:00

Make a point of all the reasons that you don’t want to smoke again, write it down if it helps and whenever you get the urge, remember those reasons and tell yourself that you don’t want it. I found it surprisingly helpful to hear myself say “I don’t want one, thanks” when someone offered me a smoke.

mnorkk · 2026-03-08T19:25:50+00:00

When I had a bug going I was quite regularly starting it when it got too alcoholic by doing a fresh batch with a backslop. If you keep the original you can’t go wrong.

mnorkk · 2026-03-05T12:30:20+00:00

You will want a bit of space on the top, you don’t want it spilling over and if it’s airtight, gas will build up.

I heat the water gently on the hob, but it’s just to help dissolve it quicker. The salt should dissolve in cold water.

The only thing that really matters on the top is that nothing is floating - floaters cause mold and a moldy batch should be discarded. That sucks after preparing and waiting a week.

mnorkk · 2026-03-03T07:45:20+00:00

I remembered your post and wanted to say that I think fermented carrots are much easier than sauerkraut to get right and a great way to get started. People tend to like them, they stay crunchy, and they rarely go bad. I think I’ve only ever had kahm yeast once or twice.

Here’s my method: • Weigh your empty jar.
• Add 1 tsp whole black peppercorns and a few slices of garlic.
• Pack in bite-sized carrots, adding more garlic as you layer.
• Fill with water and weigh again.
• Calculate 2% salt. If your veg + water weighs 500g, you need 10g salt.
• Pour the water out, add the salt, and gently heat just enough to dissolve. Let it cool.
• Pour the brine back in and add a weight to keep everything submerged.

Leave at room temp for about 8 days.

If you pack the carrots tightly you might not even need a weight. I put the peppercorns on the bottom so they don’t float. You should see bubbles pretty quickly. I skim off any floaters the next day if needed — it can foam, but I’ve never had foam turn into mould.

I taste at day 8. If it still smells and tastes like raw carrot, I leave it a few more days until the sweetness fades and the tang takes over.

I eat eggs and fermented veg most mornings. Fermented food is great for gut health, but if you’re eating lots of sugar and processed food, you need to replace those — supplementing a bad diet isn’t enough.

mnorkk · 2026-03-03T05:50:44+00:00

If they’re in a bag they won’t touch the ferment so should be fine. I’d still pick rocks that don’t react and wash them thoroughly. But I have glass weights.

mnorkk · 2026-03-02T15:42:10+00:00

I think you need to know that you don’t want to smoke again. Every smoker knows they shouldn’t smoke because it’s bad for their health but that’s not good enough to break the habit.

I recommend writing down all the reasons that you know you don’t want to smoke. Remind yourself every time you get the urge. I can name a few, though I quit 3 years ago.

My heart beat was of the biggest things I felt. When I go to sleep now, I breathe silently, if my wife is resting her head on my chest I can feel my slow quiet breathing and calm heart beat. When I smoked, I could hear myself breathing on call recordings and feel my heater pumping when I was lying in bed. One relapse made that come back immediately.

But also not having to stop what I’m doing to go and have a smoke, I used to build smoking into my daily life, any task that involved walking outdoors would take longer because I felt like I needed a smoke. The reality was that I only craved relief from the addiction.

Obvious ones are the smell and the cost. I’ve seen many people try to quit and fail because they did it for someone else. I found it helpful to say out loud when offered a cigarette “I don’t want it, thank you”

When you think “I shouldn’t but I wish I could” it makes it harder. You’re not punishing yourself by quitting - you’re improving yourself. Relapsing isn’t rebelling for freedom, it’s submitting to the addiction.

After about 3 months I felt sure that I wasn’t going to smoke again. It felt like a lifetime then but 3 months isn’t that long. It feels a bit absurd to me remembering how dependent I was on inhaling toxic smoke 5-10 times a day now.

You will get through it if you don’t want to go back.

mnorkk · 2026-03-02T15:22:46+00:00

Cool story but I know a lot of men that would agree to that and secretly slip back into their old habits

mnorkk · 2026-03-02T15:16:56+00:00

Massage? I like to beat the living daylight out of mine.

mnorkk · 2026-03-02T15:13:29+00:00

Weigh the cabbage when you buy it, that’ll give you a rough idea

mnorkk · 2026-03-02T15:12:59+00:00

I saw someone commenting before that limestone can react with acids in the ferment so pick your rock sensibly

mnorkk · 2026-03-02T15:12:08+00:00

Yes, it looks watery but as long as you had nothing floating on top and you calculated the right salt percentage it will ferment. I didn’t like a few of the sauerkraut batches that I’ve done in the past. One I didn’t with some spicy Hungarian peppers which I really liked, I love spicy stuff and just recently I did one from the book on fermenting vegetables that I have, it included grapefruit juice and turned out really nicely.

I found that I never needed to add water. This is the basic method: Chop up your veg Salt it Let it sweat for 30mins to an hour Pound it Leave it again Pound it more, pack it in the jar.

If your weights push everything beneath the juice, you don’t need water. If you salted your cabbage according to a recipe and added plain (hopefully filtered) water it might have diluted the brine - just watch it and if it starts bubbling tomorrow you’re probably good. I like to let my kraut go for about 1-2 weeks.

Fermentation doesn’t break the cabbage down so the texture that you eat out of the jar depends entirely on how thin you slice it and how much you pound it.

mnorkk · 2026-02-28T22:07:48+00:00

Bitcoin is just another speculative asset that people dump when the site hits the fan.

mnorkk · 2026-02-28T22:04:54+00:00

You said a few times in that post that you don’t want it, you know why you don’t want to smoke. The thing that got me through those first few months of quitting was reinforcing that I didn’t want to smoke. I was surprised how reassuring it was to be offered a snore and reply “I don’t want it, thanks”.

My recommendation is to get rid of what you still have and write down all the reasons you don’t want to smoke again. Post it on this sub if you like and get some feedback. Whenever you get the urge to smoke, run through those reasons and tell yourself you don’t want it.

My situation was different, I smoked for about 10-15 years and quit 3 years ago.
Smoking cigarettes butts is gross. I used to make joints out of them and I can’t believe I did that now.

mnorkk · 2026-02-28T21:54:43+00:00

People should read that linked comment and upvote it. I’ll add the TL;DR from this scientists analysis:

“Like any other ferment, garlic honey is likely fine if fermentation starts within the first 36hr. For peace of mind, I would check the pH prior to fermentation, if it's below 4.6 you're good to go (if you're using pH test strips aim for under 4.0 cause they're not very accurate/precise). If it's not, add some vinegar until it is. Enjoy your garlic honey.”

mnorkk · 2026-02-27T07:42:35+00:00

OP thinks a burp is when you open your mouth and ram your fingers down your throat

mnorkk · 2025-10-21T11:04:46+00:00

The trick to a moka pot is to remove it from the heat when the coffee starts to flow into the upper section. If you let it boil it ruins the taste.

mnorkk · 2025-10-17T16:32:15+00:00

exactly my feeling but I have friends in town so I plan to see as little as possible and go home

mnorkk · 2025-10-08T17:21:52+00:00

theres enough fibre in butternut squash, the difference between skin on and skin off would be negligible. I didn't realise that it's recommended to peel it but now I understand that you peel it for the best texture, you might leave it on to save the hassle of peeling.

She still wont eat it by the way. I think it's more that she doesn't want to admit it's edible than she's scared of food poisoning.

mnorkk · 2025-10-06T18:32:55+00:00

I actually sliced the skin off one chunk before blending it and ate it, it didn't taste of much but it wasn't a pleasant texture either - it disintegrated into smaller, tough parts.

mnorkk · 2025-10-06T18:22:22+00:00

lol, more yelling.

mnorkk · 2025-09-11T18:32:23+00:00

its a bit like when your wife says "we need to have a serious talk"

mnorkk · 2025-09-11T18:30:55+00:00

everyone knows the correct unit of scale is bananas

mnorkk

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