Excellent article on making use of your productions. On a self-sufficient homestead, literally everything should be used and there's no such thing as "throwing something out" as it relates to your food production. This is why keeping animals is so important. Chickens and pigs take your final output and convert it into eggs and pork.
The author left out clabber but maybe they don't clabber milk in Australia. We clabber our milk and soak oat groats and such with the clabber. The hogs relish it.
I know too much of mine goes in the compost pile, but at least its not wasted. Im just learning fermentation, but it works for just those vegetables that don't last long in the refrigerator. And building up your immune system is a plus.
Trish ferments some veggies into sauerkraut and we love it. It lasts forever and is actually really, really good. She hasn't made it in a while so I should pester her to make another jar.
This is my old article from the other site. At least some of the links still work. Recipes for making sauerkraut. The photographs are from my high school friend who has now passed on. Sauerkraut always makes me think of the old idea where the kids would get in the crock with bare feet and stomp to break down the cabbage and bring out the juices!
Clabber is milk that has naturally clotted on souring. Leave milk on the counter for a few days and it'll turn into a very soft sort of "cheese" and that is clabber.
