loading
4Instructables39,395Views53CommentsNorthern California
I have spent most of my life accumulating skills to be a more self reliant person. I like making stuff and doing multidisciplinary projects using available resources. I view the world as a resourcescape of open potential. I spend most of my time making stuff happen, making youtube videos and writing blog posts and stuff to help other people be more physically competent and understand the world around them better in a practical way. I'm not screwing around :)

Tell us about yourself!

Complete Your Profile

Achievements

10K+ Views Earned a bronze medal
Contest Winner Second Prize in the Preserve It! Contest
Contest Winner First Prize in the Heirloom Recipes Contest
Show 2 More »
  • Making Delicious Authentic Fermented Hot Sauce

    That is mold and stuff growing on top because the jar was not sealed well enough during fermentation or storage. If it is light, you can skim it off and use the peppers as long as they are smelling and tasting good. If there are peppers on top in the scum toss those out though. Seal the jars slightly more snug during fermentation and tighten them before storing. The jars won't break. Canning jars are designed to vent pressure.That type of scum is actually common and expected in ferments that are exposed to air, but it is skimmed off and precautions are always taken to keep the food below the liquid. With jars like this, we can seal them and prevent that from happening at all because the fermentation pushes all of the air out of the jar. By sealing the jars up with a blanket of ca...see more »That is mold and stuff growing on top because the jar was not sealed well enough during fermentation or storage. If it is light, you can skim it off and use the peppers as long as they are smelling and tasting good. If there are peppers on top in the scum toss those out though. Seal the jars slightly more snug during fermentation and tighten them before storing. The jars won't break. Canning jars are designed to vent pressure.That type of scum is actually common and expected in ferments that are exposed to air, but it is skimmed off and precautions are always taken to keep the food below the liquid. With jars like this, we can seal them and prevent that from happening at all because the fermentation pushes all of the air out of the jar. By sealing the jars up with a blanket of carbon dioxide, they are protected. IF you open them and let out he carbon dioxide and let air in, they will start to grow stuff on top and eventually spoil, even in the fridge.So, to summarize, start the ferment with a light twist on the jar lids. After the most active fermentation is over, but they are still working a little, snug the lids down. The carbon dioxide formed as it finishes fermenting will push out the air. Don't open it after that point until you're ready to use the peppers or you let more air in. Just yesterday I opened one of the jars that I made in this video. The peppers were above the brine, but they are fine and there is no scum, because there was no air. In the old days, people had to use open crocks, but we have better options.

    View Instructable »
  • skillcult commented on romanursuhack's instructable How to Unlock Your Car in 30 Seconds4 months ago
    How to Unlock Your Car in 30 Seconds

    I thought it was fine. The cover picture is okay, it just represents the concept of unlocking a car with a string v.s. the actual method. Not a big deal to me. It did take more than 30 seconds though. It's a cool method. I'm definitely going to try it.

    View Instructable »