? 12 Wide Mouth 16 oz. Mason Jars - Glass Jars with Orange Lids - Great Price!
?? Great Storage, All-Purpose Jar
?? Leak Proof: Each wide mouth glass jar comes with a sealed lid, which prevents food from spoiling
?? every jar has good airtightness. This means your food stay fresher and longer!
?? Easy to use and clean: Hands free, hussle-free, dishwasher-safe make them so easy to use and clean.
?? And the transparent design can easily distinguish the contents inside!
?? High Quality Canning Jars: Made of 100% food-grade glass, lead-free and superior materials, these jars are safe and healthy.
?? The thickness of the glass is moderate and the high-quality glass features sturdy, durable and not fragile.
?? Ideal for beverage and food storage!
?? Worry-free after sales: All mason jars are quality tested before delivery.
?? Use for:
- sprouting, baby foods, honey, jam, jelly, oats,
- drinks, cocktails, smoothies, parfaits, desserts,
- kimchi, sauerkraut, salads, tomatoes, salmon, mackerel,
- pumpkin, beans, coffee, rice, sweets, sugar,
- storage of non-food items
? How to Grow Sprouts in a Mason Jar
Prep Time: 15 mins
Total Time: 3 to 7 days
Sprouts are a great way to add a bit of flavor and crunch to a salad or sandwich while increasing the nutritional value of your meal. One cup of bean sprouts provides more than the recommended daily intake of vitamin C, and many nutritionists consider broccoli sprouts to be a superfood.
Essentially, sprouts are plant seeds that have germinated successfully and can be considered "baby" plants. There are many different kinds of sprouts that you can grow, each with its own benefits and flavoring. Some of the most popular options include bean and pea sprouts (like black bean sprouts or green pea sprouts), sprouted grains (think: buckwheat, amaranth, and brown rice), and sprouts from vegetables, nuts, and other seeds (like radish, beet, and alfalfa sprouts). In general, any plant from which you would eat the stems and leaves is a good option for sprouting. Plants from which you only eat the fruits (such as tomatoes and peppers) typically don't work.
?? Cheesecloth or fine mesh strainer
?? Seeds of your choosing
?? Wide Mouth Mason jars
?? Bowl with lid or food storage bag
?? Paper towel
?? Place 1 to 2 tablespoons of your chosen seeds in a Mason jar
?? Cover seeds with 2 inches of lukewarm water. Allow the mixture to sit overnight.
?? Drain Water From the Jar
?? Secure a cheesecloth tightly over the top of the jar using an elastic band and tip the jar upside down over a sink to drain the water.
?? Alternatively, pour the water and seeds into a fine mesh strainer with strainer holes smaller than the seeds so you don't lose any.
?? Rinse the seeds by adding new water to the jar, swishing the seeds around, and draining again as before.
?? Repeat the soaking, draining, and rinsing process detailed above every day until your sprouts are the desired size.
This can take anywhere from three to seven days, depending on the variety of sprouts you're growing.
?? Keep in mind, sprouts are best to eat when they're still fairly small and just starting to turn green.
?? Store your sprouts in a covered bowl or food storage bag in your refrigerator for up to a week.
?? It's a good idea to put a paper towel into your storage container to soak up excess moisture, switching it out periodically.
? How to make Kimchi (Kimchee) at Home
If you love kimchi then you will want to make this homemade kimchi because it's so much more cost-effective to make at home than to get at the store!
Prep Time: 2 hours
Fermentation time: 1 day
? INGREDIENTS (For 1 gallon)
FOR THE CABBAGE:
?? 5 pounds Napa Cabbage, cut into 1-inch, bite-sized pieces
?? ¼ - ½ cup sea salt
?? 1 cup water
SEASONING EXAMPLE FOR KIMCHI:
?? ½ medium sweet onion
?? 1 bulb garlic, peeled
?? ¼ cup water
?? ½ cup red pepper powder
?? 1 bundle green onions, julienned
?? Place cabbage in a very large bowl. Mix together sea salt and water and stir until sea salt has dissolved.
?? Pour over cabbage and mix together with your hands. Let sit for 1.5-2 hours.
?? In the meantime, blend together onion and garlic with 1/4 cup water to create a puree.
?? Pour into a medium bowl then mix together with red pepper powder and green onions.
?? If you are making a separate radish kimchi, save a bit of this mixture for the radish kimchi.
?? Once the cabbage has significantly wilted, rinse cabbage to get most of the salt water off.
?? Place back into the very large bowl then toss the cabbage with the red pepper seasoning mixture until well-coated.
?? Place seasoned kimchi into a large mason jar and using your fist, punch down the cabbage to compress it all in the jar.
?? Keep stuffing the jar until it’s completely full and use another jar, if needed.
?? Tightly close the lid on the mason jar(s) and leave out at room temperature overnight.
?? Taste the kimchi the next day and if you prefer to have it more sour, leave out for another day or more.
?? If you think it tastes fine after it has sat out overnight the first night, place in the fridge.
?? Kimchi can last for a very long time in the fridge because it’s a fermented dish.
?? For the radish kimchi, you use the same seasonings and do the same steps (salting, rinsing, coating in seasonings).
?? You can also choose to put the radish with the Napa cabbage together or separately.
? NUTRITION FACTS
?? Serving: 1 Gallon
?? Calories: 763 kcal
?? Carbohydrates: 146 g
?? Protein: 42 g
?? Fat: 25 g
?? Saturated Fat: 5 g
?? Sodium: 30 - 60 g
?? Potassium: 8 g
?? Fiber: 60 g
?? Sugar: 47 g