"fermentation"
3 episodes tagged with this keyword
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Mark Koernke discussed weapons systems, ammunition availability, food storage and production, and preparedness strategies during this Weapons Wednesday broadcast. He covered rifle design philosophy (AR vs. AK platforms), ammunition scarcity trends (particularly .30-06, 7.62x51 NATO, and .308), and emphasized minimalist weapon configurations for close-quarters combat. The show featured extensive discussion of food production including soil mineralization, fermentation techniques (sauerkraut, kimchi), root cellar storage, and freeze-dried foods. Koernke also addressed fire-starting methods, match quality degradation, and DIY ammunition reloading techniques including cast bullet plating and powder coating. Multiple callers contributed information on soil minerals, health supplementation, and alternative fire-starter methods.
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Mark Koernke and Nancy discussed food preservation and storage techniques, including fermenting cabbage, canning and freezing pumpkin, and making syrups and preserves. They covered pest control methods for protecting stored crops and garden produce from mice, deer, coyotes, and other wildlife, including the use of hardware cloth, metal screening, and various deterrents. The conversation also included anecdotes about wildlife encounters on their property, including bears that escaped from a local resident's collection and the challenges of protecting food stores from predators.
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Mark Koernke discussed food preservation and self-sufficiency, focusing on canning and fermenting seasonal produce including pumpkins, cabbage, and zucchini. He addressed concerns about food sourcing, criticizing country-of-origin labeling loopholes that allow foreign processing of U.S. meat without disclosure, and highlighted restrictions on Michigan farmers raising heritage pig breeds. Koernke emphasized the importance of home food production as a means of preparedness and control over food quality and ingredients.