Brine stringing guide: Brine Triumph X M · StringKing
Brine Clutch 3X: Reclamation Project
Today we’re reclaiming a Brine Clutch 3X on this week’s edition of #TheGopherProject. If you have read the previous reclamation project, you know what’s in store. My goal is here is to take a head that wasn’t the commercial hit — that doesn’t mean it was a failure by the way — and see if I can construct a pocket that could turn this into a gamer. There is only one rule. The head has to be stiff to begin with. If the head warps or bends easy, we’re just going to leave that alone. So, let’s get started on this week’s edition of #TheGopherProject!
Materials Required for Reclaiming:
- Any used or pre-owned lacrosse head (Brine Clutch 3X)
- Mesh (six-diamond waxed Barrier Mesh)
- Sidewall string
For this initial reclaiming project, I selected the Clutch 3X. The “knock” on the 3X was how wide it was for an offensive head. Offensive players typically want a tighter face shape where the Clutch flares out wide.
Choosing a Lacrosse Head
Every year, there is a lacrosse head released that’s not the commercial success expected. The Clutch was shocking in that for 5 years previously, the Clutch was a go to head. There are many factors into why a head may “fail.” Sometimes, the head has a design flaw or isn’t strong enough. With heads like this, there is little you can do. You live and learn and make the corrections on the next one.
However, public perception also plays a factor into how well a head sells. A company could design the greatest head on the planet but if it doesn’t pass the court of public opinion, it’ll sometimes fade out of existence. Now, all heads have to look great in addition to play great. Back in the day, we played with boat oars that were as deep as a tennis racket, not any more.
Choosing Lacrosse Mesh
Here I choose Barrier Lacrosse waxed six-diamond mesh. With the face shape of the Clutch, I felt I could get a good mid/low pocket and provide plenty of hold and a quick release. I also feel that the six-diamond mesh makes ground balls easier to pull into the head. Seemed like the perfect chance to break this out.
Now it’s your turn to reclaim a lacrosse head! Which one do you choose and what route do you go from there? Let us know in the comments section or use hashtag #TheGopherProject on social media!
Watch my latest video for even greater detail:
Brine Eraser 2 Goalie Head Review
As I put together my posts on the stick setups of the NCAA and MLL goalies, I was always surprised to see so many Brine Eraser 2 goalie heads make the list.
For example, in LGR podcast episode 8, Benny Pugh lists the Brine Eraser 2 as his current weapon of choice. Same with Brian Phipps.
While I expected to see many STX Eclipse 2 and Warrior Nemesis 2, for some reason the Brine Eraser 2 was always a surprise to me.
But with so many top goalies selecting this head as their gamer, there had to be something magical about it.
I recently had the chance to play around with this goalie head for a few months. Indeed there is something special.
In this post we’ll do a full Brine Eraser 2 goalie head review.
Brine Eraser II Goalie Head Review
At first glance, the Eraser 2 looks similar to its predecessor the Brine Eraser.
A quick turn to the side reveals the Brine Eraser 2’s true beauty.
Triple sidewall tresses built in for extra stiffness and durability. A technology that Brine calls the “Strategic Core Technology”.
You will notice based on the two photos above that the Brine Eraser 2 has flared sidewalls. Less flare than the Nemi but more than the Eclipse. Meaning the sidewalls angle inwards, serving to coral shots hitting the sidewall into the mesh instead of letting them escape into the goal.
One of the advantages of the Brine Eraser 2 is the high number of stringing holes. This head is a stick ninja’s dream as you throw in any type of pocket you want.
Be warned if you’re a newbie stringer the pure number of options might leave you a little dizzy and with a badly strung pocket.
In comparing the top goalie heads in the game (Eclipse 2 – left, Nemesis 2 – center – Eraser 2 – right) you can see the Briner Eraser 2 face shape more closely models the Eclipse 2.
All 3 heads feature an open sidewall design as I believe the lacrosse industry has determined this is the most effective method to balance strength with weight.
The Eraser II does have a flat top but is slightly more round and unlike the Nemi 2, the Brine head stays open towards the bottom providing more surface area for saves.
As previously mentioned the sidewall on the Brine Eraser II has “Strategic Core Technology” which consists of 3 tresses for stronger rigidity and durability.
Next to the other two prominent heads, the Brine Eraser 2 (left) features a thicker, bolder looking sidewall. Each goalie head has it’s own sidewall tress design and while I’m no mechanical engineer I can say that the Brine Eraser 2 feels just as stiff as its rivals.
This side view also how versatile the Eraser 2 is for stringing. Just look at at all those sidewall hole options.
You can also see the offset design which helps with groundball pickup and general cradling and outlet ability.
For those goalies who prefer to set up with your top hand gripping the plastic, the Brine Eraser 2 does provide a somewhat comfortable throat to grip although it doesn’t extend as far down.
I do think the Eclipse 2 is better in this area but I know goalies who use the Eraser 2 and setup gripping the plastic.
I personally setup touching the plastic with my top hand and I think the Brine Eraser II throat is great.
Visually the Brine Eraser II is a wonderful design and may be considered a piece of artwork as far as goalie heads go.
The first thing you immediately notice about the Eraser II are its lightweight combined with its stiffness.
I’ve only played with this head for about a month but from everything I’ve read it has strong durability.
I talked to the Brian Phipps for an upcoming podcast episode and as a long-time user of the Brine Eraser 2 he said he’s never broken one!
That said, no head is bulletproof and all break after getting hit with a certain number of shots. Or just a single high-velocity shot in the wrong location. But considering its lightweight, I’d say its durability is great.
The Brine Eraser 2 is surprisingly light for the amount rigidness it has.
Here are the weights compared against other popular goalie heads:
- Briner Eraser 2 – 11.3 oz
- STX Eclipse – 11.4 oz
- STX Eclipse 2 – 11.6 oz
- Warrior Nemesis 2 – 12.4 oz
I’ve mentioned this in other goalie head reviews that less than 1 oz might not look that significant but its definitely gives the head a lighter feel.
I think the weight of the Brine Eraser 2 head combines really well with a short goalie shaft, as is my preference.
Accurate outlet passes have a lot to do with your string job but I had no problem throwing dimes with the Brine Eraser 2. Cradling was a really easy too given its offset design.
The ground ball scoop is also really nice albeit my rating for GB scoops goes like this – 1st place: Eclipse 2 2nd place: Briner Eraser 2 3rd place – Nemi 2.
Even those this goalie head is pretty rigid on shots you still get some flexibility on those lows saves when you want to drive the head into the ground.
Scott Rodgers recently posted photos of the “Warrior Nemesis 3” to his Instagram:
The design of the Warrior Nemesis 3 looks surprisingly like the Brine Eraser 2! Perhaps Warrior has also discovered that the Brine Eraser 2 design is the future of lacrosse goalie heads.
Brine Eraser 2 Price
Perhaps the best feature of this goalie head is its lower price point.
You can get an unstrung Brine Eraser 2 head on Lacrosse Monkey for $70.
Compare that to $90 for the STX Eclipse 2.
The price point is closer to the Nemi 2 which can also can be yours for $70 unstrung.
You can pick this goalie head at other online vendors but as I’ve written in other posts, I prefer LacrosseMonkey for their awesome service and the fact that I’ve never had a problem despite spending the equivalent of the GDP of Guam on lacrosse goalie gear.
Brine Eraser 2 Review Videos
Here is Greg from ECD with a review of the Brine Eraser 2 goalie head and then one that he strung up with ECM Black.
Here is another video for stringing the Briner Eraser 2. They show some good patterns that could be used to string up this bad boy –
After playing with this head for a short amount of time, I believe the Brine Eraser 2 goalie head belongs in the discussion of the best head in the game.
You already see it being used by the best goalies in the game who have their choice of goalie heads.
I do think there’s no doubt its top 3 material (with the Eclipse 2 and Nemi 2).
The Eraser II combines stiffness, lightweight, and good looks to give you a great goalie head. Definitely worth a try.
Until next time!
Anything I missed in this Brine Eraser 2 goalie head review? Any using the Eraser 2? Let me know in the comments.
Investigating the Interaction of Brine Solutions and Diluted Inhibited HCl Acid on Coiled Tubing Steel Corrosion | NACE CORROSION
Coiled tubing is defined as a continuous tubular product that is used for oil and gas well interventions. Its popularity continues to grow due to its versatility and speed of operation. Though superior grades of metal alloys exist in terms of corrosion resistance, coiled tubing operations primarily employ high-strength low-alloy steels because of their availability, lower cost and weldability. The low-alloy steel can also be thermo-mechanically controlled to elicit specific material properties, such as yield strength and ductility. These coiled tubing steels are often introduced into potentially corrosive downhole conditions, therefore proper testing must be completed to ensure adequate corrosion protection prior to job execution. Downhole corrosive conditions often encountered include; oxygen saturated fluids, elevated temperatures, exposure to oxidizing agents, hydrochloric acid and highly concentrated brines. Often these fluids will be recirculated in a closed loop system, consistently re-exposing equipment to potentially damaging conditions. Frequently, these challenging conditions faced are tested individually with pressurized mass loss coupon testing at bottom hole conditions. However, due to a recent coiled tubing incident in which the coiled tubing pipe had completely parted downhole, the post-job incident investigation involving SEM and metallographic analysis revealed pitting corrosion throughout the tubing, despite the pre-job testing performed indicating adequate acid corrosion protection for the entirety of the job. A literature review indicated very little research was available involving the possible interaction of brine solutions and diluted acid on coiled tubing carbon steels. This paper aims to investigate the possible corrosive interactions between salt brines and inhibited acid blends at elevated temperatures on high grade coiled tubing coupon samples through metallographic examinations and mass loss tests in pressurized heated cells. Coiled tubing coupons will be exposed to a variety of acid blends diluted with a 10% brine (8% wt NaCl and 2% wt CaCl2) or fresh water to investigate the possibility of corrosion enhancement between saline fluids in a diluted acid system.
Good Old-Fashioned Pickled Dilly Beans
Old-fashioned dilly beans are zesty pickled string beans simply flavored with dill, garlic, and spicy pepper flakes.
I remember the first time I tried dilly beans. It was at a cookout with friends who were astonished that I had never had them. At their urging, I pulled one of the beans out of the jar with a fork and nibbled on the end to taste it.
It was so good!
I found myself drawn to the jar time and again throughout the day and enjoying the crunchy, vinegary, and intensely flavored dilly beans.
Dilly beans are one of the easiest canning recipes. Because you are pickling the beans, all you need is a large pot or water bath canner. I used an 8 quart tall sauce pot with an 8-inch canning rack that holds 4 pint-sized canning jars.
Serve dilly beans as a side dish as you would pickles, layer them into sandwiches, or include on a cheese board or antipasto platters. Of course, whenever you have a craving, go ahead and snack on dilly beans right out of the jar.
Tips for Making Dilly Beans
Use fresh beans
Fresh string beans will stay crispy when pickled. Skip the limp beans at the supermarket and use freshly harvested beans from your garden, a friend’s garden, or farmers market.
Select the small to medium sized string beans for making crispy dilly beans that snap when you bite into them.
Use canning salt
Table salt contains iodine and anti-caking agents that can darken food and make the jars cloudy. Pickling salt, also known as canning salt, is just pure granulated salt (sodium chloride) with no additives.
Type of vinegar for pickling
Use commercial vinegar with at least 5% acidity for pickling. The most common types used for canning are apple cider and white vinegar.
- Apple cider vinegar is made from fermented apples and adds a slightly sweet apple flavor to pickled foods, but it will slightly darken your dilly beans.
- White vinegar is clear vinegar made by distilling corn and rye. The flavor is sharper than apple cider vinegar. Choose an organic brand of white vinegar to avoid genetically modified corn.
Cut the beans to fit the jar
Trim the string beans to fit the jars and remain submerged in the pickling solution. The trimmings can be frozen and used to make homemade stock.
Equipment needed for canning dilly beans
How to Can Pickled Dilly Beans
If you are new to canning or haven’t canned in a while, it may be helpful to review this article on water bath canning at the National Center for Home Food Preservation.
Step 1: Prepare your canning equipment
Wash the jars and lids in warm, soapy water, and rinse well. Place the jar rack into a water bath canner or large pot. Add water to cover the jars and boil for 10 minutes to sterilize. Turn off heat and add the lids to the warm pot to soften. Keep warm until you are ready to can the dilly beans
Step 2: Prepare the string beans
Wash the beans under cold running water. Trim off the ends and cut the beans to 4-inches to fit the jars and leave 1/2-inch head space.
Step 3: Make the pickling brine
In a large pot, combine the salt, vinegar, and water. Bring to a boil, and then reduce the heat and simmer for 10 minutes.
Step 4: Pack your jars
Remove the jars from the canner, drain the water, and line up on a kitchen towel.
To each jar, add 1/4 teaspoon red pepper flakes, 1 clove of garlic, and 2 teaspoons dried dill seeds or 1 head of dill.
Pack the string beans tightly into the jars.
Step 5: Ladle hot pickling liquid into the jars
Pour the hot pickling liquid over the string beans, leaving 1/2 inch of headspace. Depending on how tightly you packed your string beans, you may not use all the brine. Remove air bubbles with your bubble popper and wipe the rim. Add the lids.
Step 6: Process your jars
Place the jars back into the water bath canner, adjust the water level, bring the canner to a boil, and process the jars.
Let the canner cool, remove the jars, and let them cool completely. Allow 2-4 weeks for the dilly beans to develop their flavor. Use within a year. Date, label, and store in a cool location.
Old-Fashioned Pickled Dilly Beans
Old-fashioned Dilly Beans are zesty pickled string beans simply flavored with dill, garlic, and spicy pepper flakes.
Prepare your jars and lids by washing in warm, soapy water, and rinsing well. Place your jar rack into a small water bath canner or large pot. Add water to cover the jar and boil for 10 minutes to sterilize. Turn off heat and add the lids to the warm pot to soften.
Rinse the string beans and cut into 4-inch pieces to fit in the jar.
Combine the salt, vinegar, and water and a large pot. Bring to a boil, reduce the heat, and simmer for 10 minutes.
Remove the warm jars from the canner, drain, and place on a kitchen towel.
To each jar, add 1/4 teaspoon red pepper flakes, 1 clove of garlic, and 2 teaspoons of dried dill seeds or 1 head of dill.
Pour the hot pickling liquid over the string beans, leaving 1/2 inch of headspace. Remove air bubbles with your bubble popper and wipe the rim. Add the lids.
Place the jars back into your water bath canner, adjust the water level so it is 2-inches above the top of the jar.
Bring the canner to a boil, and process in a hot water bath for 10 minutes.
Turn off the heat, allow the canner to cool, remove the jar, and place it on a kitchen towel to cool. Check seals and store in a cool, dark location. Allow 2-4 weeks for the dilly beans to develop their flavor.
Once the jar is open, store in the refrigerator for up to 2-weeks. Recipe makes 4 pints.
NotesIf you are new to canning or haven’t canned in a while, it may be helpful to review this article on water bath canning at the National Center for Home Food Preservation.
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Good planning is key to a successful vegetable garden
Whether you are new to growing your own food or have been growing a vegetable garden for years, you will benefit from some planning each year. You will find everything you need to organize and plan your vegetable garden in my PDF eBook, Grow a Good Life Guide to Planning Your Vegetable Garden.
Brine Shrimp in the Classroom
Brine Shrimp in the Classroom
To introduce young students to Artemia, fascinating creatures better known as brine shrimp (or “sea-monkeys”).
This series of simple experiments is intended to encourage habits of observation and discovery. For additional information on hatching brine shrimp from cysts, see our Hatching page.
Table of Contents
- Introduction to Brine Shrimp
- Classroom Instruction
- Hatching Brine Shrimp Eggs
- What Do Brine Shrimp Eat?
- Growing Brine Shrimp
Overview: Brine Shrimp in the Classroom
A sea monkey’s no monkey or chimp.
— C. Drewes
Brine shrimp are small crustaceans that are readily available (as eggs) and safe in the classroom environment. They are also inexpensive, interesting, and relatively easy to care for.
Brine shrimp eggs are available at pet stores, where they are sold as food for tropical fish. Tropical fish hobbyists and commercial growers use newly hatched brine shrimp as a first feed for their fish fry (baby fish).
Hatching brine shrimp is an easy process, and raising brine shrimp (or “Sea Monkeys”) is fascinating in itself. By raising brine shrimp, observing their development, and performing simple experiments, your pupils will soon become acquainted with some of the problems confronted by living organisms.
Your students will learn many things about brine shrimp just through using their powers of observation. They will be amazed to find living things coming from what looks like “dirt.” Inductive reasoning, combined with the ability to focus on detail, will be heightened, and they will have the opportunity to care for their own animals.
If you have not encountered or raised brine shrimp before, both you and the pupils can enjoy learning about this fascinating creature. If you are familiar with brine shrimp, this “brine shrimp primer” will become a valuable guide in managing the different activities. As always, it would be best if you could participate in the brine shrimp experiments along with the students.
Grade Level and Scheduling
Experiments using brine shrimp are used primarily in the first to fourth grades. With younger children, loose, exploratory activities are the most appropriate. Young children will learn a great deal simply from hatching the brine shrimp from eggs and watching them grow. Older students (third and fourth graders) may want to go on to challenging experiments with their animals.
At the beginning, you will need to dedicate at least 30 minutes per class, two to three times a week. The students will probably want to spend at least a few minutes each day observing the brine shrimp.
Brine shrimp are not completely predictable animals. Occasionally, the method of raising them described here has not worked — the eggs have not hatched or the newly hatched brine shrimp have died within a few days.
Brine shrimp are “high maintenance” animals once they are born. As continuous filter feeders, they must be fed often; but at the same time, they are sensitive to poor water quality. You may have to do frequent water exchanges during the course of the experiments. Variations in the density in which you stock your grow-out containers will affect the results of your experiments.
Through trial and error, the students will quickly gain a sense of the delicacy and complexity of a living organism and the rather narrow range of conditions in which they can survive. Their eventual success, when it comes, will be even more rewarding.
Keep trying! The charm of brine shrimp and the enthusiasm of your students will make it well worth the effort.
If by chance one of the pupils eats some brine shrimp eggs, do not panic. The brine shrimp eggs will not hatch in the stomach of the child. Strong enzymes and an acid pH in the digestive tract will metabolize the brine shrimp eggs as any other food. If the egg gets into a pupil’ s eyes, wash immediately with running water. The students should wash their hands after handling the brine shrimp eggs — especially before lunch!
Introduction to Brine Shrimp
Brine Shrimp (scientific name Artemia franciscana) are known practically all over the world. They are found widely in North America. They occur south of San Francisco in places where salt water evaporates naturally along the California coast: in Mono and Soda Lakes in California; and in the Great Salt Lake, Utah.
In addition, they are found in salt flats (places where salt water may be evaporated commercially to produce salt), and are an important food source to many wildlife species, such as flamingos.
Children often ask whether brine shrimp ever grow big enough to eat. Brine shrimp are only distantly related to the shrimp we eat. A trip to a fish store will demonstrate this.
At the fish store, there usually are found a few shrimp with their heads still attached. If no whole shrimp are available, even headless but unshelled ones will do.
Have the children compare these edible shrimp with their brine shrimp. How are they different? How are they similar? Some of the children may enjoy looking for pictures of shrimp in books. Among the closest relatives of brine shrimp are the fairy shrimp, which are common in freshwater ponds, particularly in the spring. Perhaps your students can find some.
Wherever salt water is evaporated on a large scale, or salt lakes develop, brine shrimp will eventually appear. How do they get there? Certain birds visit salt waters — shorebirds such as gulls and stilts, for example. Could they transport the adult brine shrimp or eggs? Could brine shrimp eggs travel by wind?
An interesting fact to remember is that although brine shrimp grow very well under artificial conditions, brine shrimp are not found in the open ocean. This is because the brine shrimp’s only defense mechanism against predators (fish and other invertebrates) is hyper-saline bodies of water.
For this reason, brine shrimp have developed the most efficient osmo-regulatory system in the animal kingdom. Ask the pupils to provide an explanation of why brine shrimp are present only in salt ponds and soda lakes and not in the ocean.
Materials List for Brine Shrimp Experiments
- 1 vial of brine shrimp eggs
- 27 ounces of rock salt (makes up to 5 gallons of salt water)
- 15 plastic containers
- 30 hand lenses
- 30 plastic teaspoons
- 30 medicine droppers
- 1 measuring cup
Depending on the interests of your students and the nature of their experiments, you may also need the following:
- crayons, paper, masking tape, and other classroom supplies
- package of powdered yeast or spirulina algae powder
- microscope slides
- food coloring
- large rectangular glass dish
- small can of black enamel paint
- black construction paper
- colored cellophane
- glass aquarium
- aquarium air pump
- aquarium heater
- incandescent light source
- brine shrimp net
- air stone and tubing
Finding Out What They Are
After the students have had a chance to investigate the “little brown things” with their hand-held lenses and to guess what they are, you may want to tell them they are eggs. On the other hand, you may want to pursue the mystery a little longer. If the children have suggested that the little brown things might be seeds, they could plant the “seeds.” Do they grow? If you tell the class that they are eggs, there will still be many questions. What kind of eggs are they? How do we get them to hatch?
What Kind of Eggs?
Of course, you cannot expect the children to be able to guess what kind of animal the eggs come from, but they are often able to make very good guesses about the size of the animal. One class decided that the eggs might well be from ants.
In thinking about this question, the children may come to realize that the size of an egg is related to the size of the animal that laid it. An ostrich has a larger egg than a chicken has. A bird with an egg the size of the brown stuff would be a very small bird. Later, the students may ask how big their brine shrimp will grow. You can then bring up the size of the eggs again.
How Do We Get Them to Hatch?
Students often suggest putting the eggs in the sun or under a pillow to keep them warm. Do they hatch? At this point, you may want to pass out a container and tablespoon of rock or marine salt to each child.
“What is this white stuff?” Sugar. Soap. Flour. Snow.
“Taste a little — it won’t hurt you,” one teacher suggested. It’s salt!
You may now want to explain to the students that the eggs will hatch if they are put in salt water. Since brine shrimp hatch in widely varying concentrations of salt water — from 1% to 6% — you will find that some eggs hatch in solutions made from different “recipes.”
Each student should use about one tablespoon of salt per pint of water. This standard salinity will be a good starting point for further salinity-related experiments.
After the 24-hour incubation process, you will notice that the water level has dropped a few millimeters. You may want to take this opportunity to discuss the concept of evaporation with the class. “Does the salt go away with the water?” Some of the students may want to leave a dish of salt water near a radiator or in the sun. “What remains when all the water is gone?”
Rapid changes in the salt concentration of the water, caused by the addition of a large amount of fresh water at one time, may kill the baby brine shrimp. You may need to remind the students to replenish the evaporated water before it gets too low.
You may also need to caution the children against putting in too many eggs. Just a pinch per pint of water is best. For larger volumes, a quarter teaspoon of brine shrimp eggs per quart or liter of salt water is more than enough. Just sprinkle the eggs on top of the water.
Do they sink or float? Some teachers have encouraged experiments right away, letting the children sprinkle the eggs in salt water and also in fresh water to see if both hatch.
Hatching Brine Shrimp Eggs
Hatching is an exciting event. Make sure there is plenty of time during the next two days to make frequent observations on the eggs. Plastic spoons will be useful for sampling.
Remember that the newly hatched brine shrimp (called Instar I nauplii) will appear as tiny, orange moving specks and will be difficult to see initially.
It may help to hold the hatching vessel up to the light and look through one side. Hand lenses or magnifying glasses will help. If a microscope is available, the children may be able to see changes in the eggs and the emergence of the brine shrimp embryo (called the umbrella stage) at the early hatching stages. The “umbrella” stage will begin after around 16-18 hours at 83°F or at around 24 hours at slightly cooler water temperatures.
While observing the newly hatched brine shrimp nauplii, you may hear comments such as:
“They’re tiny!” “Mine are red!” “Thousands and thousands of them!” “They swim like a frog doing a breast stroke!” “They have little arms that pull them along!” “They jerk along!”
Note: If no brine shrimp nauplii are found after 72 hours, the brine shrimp eggs were probably old and lost viability.
A Pictorial Brine Shrimp Bulletin Board
This is a good time to set up a bulletin board for displaying questions, answers, and drawings from the class. If the students record their observations in drawings over time, they will have a pictorial record of the development of the brine shrimp.
Be sure to mark the date of stocking and hatching of each container. From their drawings, you will be able to follow the details that each child is observing. Often, the drawings resemble a conventional “fish,” as this is what they may expect the tiny organisms to grow into. As the brine shrimp continues to develop, the students will begin to observe these subtle changes, and their drawings will begin to resemble a brine shrimp.
Questions that you may ask to stimulate the closer observation:
- Can you see legs?
- Do they swim or float?
- Do they stay together?
- Do they ever bump into each other?
- Do they like to stay on one side of the container?
- Do they stay near the bottom or the top of the container?
- Are the eggs all hatched?
- Can you tell the difference between the shell and an unhatched egg?
- If we leave the unhatched egg in the water longer, will they hatch?
The students will soon begin to ask their own questions:
- What do we feed them?
- Are they alive?
- Can they see?
- Will they grow bigger?
- Can we count them?
What Do Brine Shrimp Eat?
The students will soon become concerned about what the brine shrimp eat. “Don’t we have to feed them?” Feeding is not necessary if tiny microscopic plants or algae start to grow in the containers.
Placing the containers in natural light will stimulate algae and bacteria growth, which is the natural food of the brine shrimp. The key to successful grow-out of brine shrimp is to control the grazing of the natural food by lowering the density of brine shrimp per volume of water.
If you wish to feed the brine shrimp, it is important to follow these guidelines.
Brine shrimp are non-selective filter feeders and will feed on anything that is the right particle size (between 5 and 50 microns). Powdered brewers yeast is the easiest and is readily available in supermarkets. A better feed is powdered Spirulina algae, found in health or pet stores. The best feed is a frozen concentrated microalgae found at aquarium specialty stores.
Whichever feed you use, it is important not to overfeed, as this would result in fouling of the water and a quick die-off of the brine shrimp. A general rule is to feed no more than disappears and leaves the water crystal clear in two days. Once or twice weekly feeding should be sufficient.
Overfeeding will probably be completely avoided only with experience. When the students see that the brine shrimp die in water that is milky-white with yeast, they may understand that they have fed their animals too much.
The brine shrimp’s gut can be more cleanly seen if it is fed a colored feed. Yeast dyed with food coloring is ideal for this purpose. Mix a drop of food coloring with a few grains of yeast in a plastic spoon. Mix in a few drops of salt water from one of the brine shrimp containers. Then add a brine shrimp to the spoon. The students will be amazed at how quickly the color of the gut changes as the colored food is ingested.
Growing Brine Shrimp
Within a few days to one week, the students will notice that the brine shrimp have really grown. “They have more legs now!” They may also notice that the brine shrimp move differently as they grow and mature. “They don’t jerk anymore, and they glide!”
As the brine shrimp grow, encourage the students to observe them more closely. You may want to discuss with the class how to tell the males from the females. The students will probably assume that the largest brine shrimp are males, medium sized ones are females, and the tiny ones are the babies. As the brine shrimp mature, they will likely notice that some of the shrimp are carrying pouches and assume that these are egg-bearing females (which is correct). The others may have large “arms” up by their heads. These are “claspers” that the male uses to hold on to the female while mating. If you look carefully, you can see these details with the naked eye.
Under ideal conditions, a brine shrimp will mature and begin to reproduce within 2-3 weeks. A mature female can develop up to 150 eggs in her brood sack every 3-4 days. Under ideal conditions, the eggs will hatch within the brood sack and be released into the water as live, swimming baby brine shrimp or nauplii (pronounced “nau-plee-ai”). Under stressful conditions, such as high salinity or low temperatures, the eggs in the female’s brood sack will go into “diapause” and become dormant. This “survival mode” is necessary to insure the survival of the next generation of brine shrimp once the growing conditions improve. Under natural conditions, such as in the Great Salt Lake in Utah, brine shrimp companies harvest the floating eggs that are produced by the adult population before the onset of cold winter temperatures.
While it is relatively easy to hatch brine shrimp, it is more difficult to grow them to maturity (about 2-3 weeks) and maintain a reproducing population. Understanding the environmental or biological limits which the brine shrimp can tolerate is the most difficult hurdle to overcome.
With first and second graders, you may want to limit activities to hatching and observation only. Third and fourth graders can go on to some simple experiments and to more detailed observations.
Whatever experiments your students do, the activities will be most exciting and most valuable if the children themselves raise the questions and decide on the procedures. They will need encouragement and guidance from you, but try to let them puzzle things out for themselves as much as you can.
For example, in one class one particular boy had undeniable success. He had many brine shrimp and they thrived. Eventually, he had some of the largest ones in the class. He had grown them in brown jars. He and a couple of others set about trying to prove this method to themselves and to the rest of the class.
They got some more brown jars and set up some more cultures. The eggs hatched, and the young brine shrimp grew — but not in all the brown jars. They tried again with the same result; some of the cultures were unusually healthy, but others did not do as well, although they were using the same kind of jars. The boys decided that their previous success was due not only to the color of the jar but to other parameter(s) as well.
Another teacher began experimentation with the class by discussing the salt solution, which they had used for hatching the brine shrimp. She raised questions like these:
“Who do you suppose made up the ‘recipe’ we used?”
“How did they know how much salt to use?”
Some of the children thought the people who shipped the eggs had just read the recipe. “But how did the recipe get into a book?” the teacher asked. “Suppose the recipe is wrong. Maybe we could hatch the brine shrimp eggs better with more salt, or with less than they told us?”
The children were not natural doubters, but this teacher felt it worthwhile to get the children wondering. Those children who were interested in the question set up experiments.
It is unlikely that everyone in a class can become concerned about the same problem. At the beginning, it is often easier to start everyone off on the same experiment; but if you listen and watch, some of the children will almost immediately find new avenues to follow. If you are lucky, you will probably end up with several different experiments going on all at once.
Do not be surprised if your children make many, many mistakes. They will undoubtedly forget to label their jars, keep the water level up, or to keep conditions the same in jars that they are comparing.
Such mistakes can be constructive, if you help each child to see, as he or she goes along, why they need to keep records or keep conditions constant. This is much more fruitful than trying to prevent all mistakes by closely supervising or by requiring the children to keep records, whether or not they see a purpose for them.
Some Ideas for Experiments
The following are some questions you may raise or which may grow out of ideas the children have.
- In how much or how little salt can brine shrimp be hatched?
Here are some things that children have done:
- Set up single containers of water and add amount of salt differing from the recommended amount (2 tablespoons of rock salt per quart or liter of water).
- Set up two containers of water and add 1 tablespoon of rock salt to one and 8 tablespoons of rock salt to the other.
- Set up two containers of water and add 1 tablespoon of rock salt.
- Set up 10 containers of water and add 1 tablespoon of salt to one, 2 to the next, and so on up to 10 tablespoons of rock salt. (The class arrived at this procedure only after the children had tried some variations of the above three.)
- Will brine shrimp eggs hatch in fresh water?
- Will brine shrimp babies grow in fresh water?
- Will brine shrimp grow in salt water made with table salt (iodized)?
- Does iodized table salt prevent brine shrimp eggs from hatching?
- Can you feed brine shrimp too much? If so, how much is too much? How much is enough?
- Who can keep brine shrimp alive the longest?
- Can you speed up the hatching of brine shrimp?
This will immediately involve the children in finding out exactly how long hatching does take. Their reports will not all be the same. What are the reasons for variations? Errors in observation, inability to watch the eggs every moment, temperature, light, aeration, shape of container — these are all reasons the children may suggest. A whole series of new experiments may come up if the children are interested.
- Do brine shrimp grow better if they are crowded or if they have lots of room?
- Where do brine shrimp spend most of the time? Do they prefer light or dark?
If you ask the children directly if they can find out whether the brine shrimp prefer light or darkness, it will be interesting to see what methods they think of to answer the question. Let them try as many methods as possible. Here are some that have been used:
- Shine a small penlight on a jar of brine shrimp babies placed in a dark corner or closet.
- A more systematic and long-term observation can be made in a rectangular glass baking dish. Paint half of the baking dish black. Cover the top with black construction paper.
Since the brine shrimp will respond to varying degrees of light intensity during their life cycle, do not be surprised if several children get different results. Suggest that they compare the ages and sizes of their brine shrimp, temperature and salinity of the water, and density or size of the containers. If the children are persistent and repeat the same experiments, they may observe that the young brine shrimp are strongly phototactic, or attracted to light; while the on-grown brine shrimp are not as phototactic. Can the children think of any reason why this is advantageous to the different age groups?
- Can brine shrimp or their eggs survive extreme temperatures (freezing or heating)?
Children will think of ways to find out the extremes of temperature that the brine shrimp can withstand. How do they think brine shrimp living in Canadian salt lakes survive the winter?
Growing a Single Brine Shrimp
Some children will probably want to keep a single brine shrimp in a jar by itself. You may want to suggest it to children whose questions can be answered in this way. Remember that the salt concentration of the water or salinity can affect the behavior of the brine shrimp. When transferring them from jar to jar, try to keep the salt concentration constant. Here are some experimental questions that children have answered with solitary brine shrimp:
- How many times does a brine shrimp shed or molts its shell?
The children may observe for the first time the fact that the brine shrimp shed or molt their outer shell, or exoskeleton, as they grow. Molted exoskeletons are often interpreted by the children as dead or “shrunk up” bodies. Brine shrimp, like all other arthropods, have rigid exoskeletons made of chitin, and they must molt the outer shell in order to grow. The new exoskeleton growing underneath is still soft and will expand to the size of the brine shrimp.
- Do brine shrimp keep on molting their exoskeleton indefinitely or do they eventually stay one size?
- How many eggs does a female brine shrimp lay? Does she lay them all at once or does she lay eggs many times?
- If you remove some of the eggs, dry them, and then put them into salt water, will they hatch?
- If you leave the eggs floating in salt water, will they eventually hatch?
- How do the children think brine shrimp are able to survive a drought or harsh winter?
- Are brine shrimp active at all times of the day? Do they ever sleep?
- How fast does a brine shrimp swim?
This is a very difficult question to answer. A few children may be patient enough to work out some techniques for seeing how rapidly brine shrimp can swim. Restricting the brine shrimp to shallow water will help in measuring distance. The brine shrimp can be put in a large glass dish (8“ x 12“) with a half-inch of salt water in the bottom. Place a dish or a sheet of glass or plastic over the top of the tray. The child can follow the path of the brine shrimp using a colored marking pen. Another child can record the time in minutes. Actual distances are measured by placing a string over the marker tracings and then stretching it out along side a ruler.
Two boys who tried this finally abandoned trying to determine how fast a brine shrimp could swim, but they came up with some interesting patterns of brine shrimp motion. Do you think the brine shrimp would swim straight for long distances (relatively) or swim in a random, zigzag fashion?
- Does a brine shrimp swim faster if it is moving out of darkness in to light rather than vice versa?
- How long will individual brine shrimp live?
(Experts say that brine shrimp can survive up to 6 months).
A Final Suggestion
If a local pet store sells live adult brine shrimp, it would be much easier to purchase a teaspoon or fluid ounce of live adult brine shrimp to conduct some of the above experiments.
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Brine Clutch Lacrosse Arm Pad
Lacrosse Arm Protection Sizing Guide
This size chart provides approximate weight and height suggestions for Shoulder Pads. For more information on sizing, check out our article on Lacrosse Arm Pad Sizing. You can also reach out to our customer service at 800-225-7603, and they can help you find the perfect size.
|Brine Arm Protection Sizing Chart|
|Small||80 – 110||4’6″ – 5’4″|
|Medium||110 – 150||5’4″ – 5’9″|
|Large||150 and Above||5’9″ and Above|
|This sizing chart is provided as a general guideline. Please contact customer service for additional sizing guidance.|
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Proof of purchase is required for each return. Proof of purchase can be a receipt, cancelled check, credit card or bank statement, or anything else that clearly indicates the date of purchase. In addition, the purchase must be made through an authorized Brine dealer.
Brine Sports will replace the product with the exact product that is defective. If the product is no longer available, Brine will replace with a different color or upgrade you free of charge if Brine no longer carries that item.
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Curing Olives: Basic Brine + Salt Methods
Tis the season to brine olives! Or salt them, if you prefer. Whether you’ve grown them yourself or foraged them from bird-sown trees, it’s late Autumn that you want to pick and cure them.
There are many ways to cure olives, but the essential thing is that you extract the glucosides from them – the chemicals that make the olives very bitter when just picked.
You can do this by curing them in water and changing it daily, or by brining them, or dry salting them, or salt and then smoke them… so many options!
In fact, we’ve written quite a few ‘how to brine olives’ articles over the years – so we’ve decided to gather them all together here, alongside our latest updated methods, based on 15+ years of olive-ing.
So – below is a few articles that we’ve written over the years, brought together. There’s even a video down the bottom of Nick brining olives in a caravan in Mudgee in 2007, if you’re really keen.
But first up, let’s start with the olive curing method we use year in, year out – it’s an easy water stage, and then a brine stage. And the result is a super tasty olive, no matter if you’re doing a 20 litre bucketfull, or just one small jar. enjoy x
How to Brine Olives – our fave method
Okay so after a LOT of years of experimenting with brining, changing water, brining again, and so on – this is our settled method for brining olives that is low on hassle and high on success and taste.
This method is a combo of fresh water and brining – it produces an excellent edible olive a few months after harvest (the exact time it takes will depend on your variety).
If you are super short on time, you can cheat with the ‘just brine them’ method by heading straight to the brining stage below this bit. Straight-up brining is fine, but will take a bit longer before the olives are ready AND they may have a more astringent taste.
The Water stage
In this first stage, fresh water is used to leach out some of the glucosides (the chemicals that make the olives very bitter when just picked) before you set the olives to brine.
This stage results in a sweeter (or less astringent) eating olive at the end of the brining process. Extra-recommended for foraged or wild olives, that may have more glucosides in them.
There’s lots of ways you can do this stage, but here’s what we do – for a balance between getting the benefits of the water stage, but also minimal hassle, and minimal water use.
Find a vessel you can drain regularly…
Find yourself a cooler or chilly bin with an external drain on it. Or a drum with a tap will do fine also. Cover the inner end of the drain with a little bit of mesh, so olives can’t get stuck in it.
Then, set up your vessel somewhere it can be easily drained by putting a bucket under the outlet – on a rock wall, an outside chair, or wherever suits you.
Add your olives and water, and set a reminder…
Then, add your just-picked olives to your vessel, and fill up the container with clean water. Rainwater is best, but use what you have. Cover the vessel and leave for 2 days – set yourself a reminder or write it on your calendar.
After two days, drain off the water, use it on your garden, re-plug the outlet and fill up with clean water once more. Set another reminder, and then do the drain/refill sequence again. Set another reminder.
Repeat, repeat, repeat…
Try and repeat this process for 14 days total. Longer is fine too, if you like (up to about a month) and a shorter period of time is still better than not doing it at all.
If you forget about your olives for an extra day or two, fear not – your olives will be fine. Carry on until it’s 2 weeks later, or you need to move on with your life. Now, it’s time to brine.
Once you’ve done the next stage you can store and forget about your olives for a few months, until it’s time to eat them.
The Brine Stage
So you might jump straight to this part once you have your olives (if so, wash your olives first) OR you might proceed here from the fresh-water stage above. Either way – yay it’s brine time!
First things first – sort out your storage container that you’re going to brine in. This might be a glass jar, or a food-grade plastic bucket with a lid. Either is fine, use what you have.
10% Brine recipe:
Ok here we go – 10% brine time! This is dead simple. Use a good, non-iodised rock or sea salt. We used Himalayan rock salt because we have a great drum of it in our pantry, but use whatever you can get that’s straight-up salt, without caking agents.
Note that our previous method used an egg – based on old-school advice, where you use the egg as a barometer to approximate a 10% brine – if the egg floats, your water is sufficiently salty. If it sinks, add more salt. We don’t use this method anymore! We now weigh the salt. But if you’re in a pinch, you can try the egg method.
So – firstly decide on your volume of water, based on the vessel that you’re brining your olives in. You might decide to make one litre of brine, or 10, or 20 litres. That’s up to you. A very general rule of thumb would be to make up 1/3 the capacity of your container.
Let’s say we’re using a 12 litre bucket to brine our excellent olive harvest. Therefore, you’re going to need about 4 litres of 10% brine. To make 4 litres of 10% brine, mix 4 litres of water (preferably non-chlorinated, if you can manage that) and 400g of salt together, to make a 1:10 ratio of salt to water – and that’s your 10% brine.
Again – it’s all about mixing 10% salt by weight with the amount of water you estimate that you’ll need. So 100g of salt for 1 litre of water, 200g of salt for 2 litres of water, and so on – you get the idea.
Tip: add the salt to a seperate container, boil 1/4 of the water you need, and pour that over the salt and stir to dissolve – and then add the other 3/4 of the cold water you need – you’ll end up with a lukewarm brine.
Once you have your brine ready to go, pack your olives into your chosen vessel a clean jar (squish them down a bit, the tighter the better) and pour the cooled brine over the lot, until the olives are submerged. You can add a plate on top, or some other sort of mesh, to keep the olives submerged underneath the brine.
Once your olives are in their brine
Keep your olives somewhere dark and temperature stable. The bottom of a cupboard is fine.
How long to brine
Like the proverbial piece of string, it depends – on the size of your olives, their ripeness, whether you did the water stage, and your desired saltiness.
Taste your olives after they’ve been in the brine for 2 months, and get to know the taste of brining olives – you’ll soon get a feel for when they are as you like them. 4 months to a year is the spectrum.
After the brine stage
Once your olives are ready and you’ve drained the brine off them (which will now be very bitter) – it’s time to decide how you want your brined olives to roll.
At this point you can proceed to store your olives in olive oil, or in 50:50 vinegar and water, or in a newly-made 10% brine in the cupboard for up to 6 months.
Adding herbs and spices and lemon slices at this point is good. You can also smoke them! Or just eat them.
Dry Salted Olives
This method is great for smaller olives (like these kalamatas above, that we scored from a tree on our last road trip).
First up, make sure your olives are clean by giving them a quick wash, then drain.
Then, take your clean jar and add a layer of good quality, non-iodised salt, then a layer of olives, and so on until the jar is full.
The salt will trickle down between the olives, but as long as it’s all packed in there, that’s ok.
Your salted olives will need a shake and a turn ever other day – the olives will soon exude liquid and the whole jar will become rather slushy. That’s good. Keep going.
Start tasting your salted olives at around the 3 week mark, and when they taste right to you (saltier, and a bit shrunken, and slightly sweeter than brined olives), remove the olives from the salt.
Once your olives are duly salted, you can eat them straight up, or store them in oil with herbs. They’re pretty darn yummy.
Our favourite olive recipe ever: Pearl’s roasted olives
This recipe is prettymuch what it sounds like BUT it’s no less amazing for that. Roasted olives is also an amazing way to eat ‘tasty but not that great-looking’ olives that have slightly bruised during the brining process, or were somewhat wonky to begin with. Your before-dinner snack plate will never be the same again.
We learned this recipe from our dear friend Pearl, otherwise known as Genevieve and/or Eggplantia (mmm actually I’m not sure many folks call her eggplantia, but anyhoo)… who put out a big bowl of these roasted olives one evening at her farmhouse table, and changed my life. They are really good.
You will need:
- Lemon slices (orange or cumquat work well too)
- Lots of cloves of garlic (unpeeled is fine)
- A slosh of olive oil
Heat your oven to about 220ºc, fan-forced if you’ve got it. Tip drained olives onto a large baking tray, and add lemon slices, whole garlic cloves, and bits of rosemary. Make sure the olives aren’t over-packed, and not multiple layers deep – if you have a lot, use two trays.
Slosh a bit of olive oil over the tray and mix everything around with your hands. Then, into the oven. Keep an eye on the tray and take it out at the 15 minute mark to agitate and give it a bit of a stir, then back in.
After 20-30 minutes, remove and cool. The exact oven time you use will depend on size and variety of olives, but you want the olives a bit blistered on top, the lemon slices getting very toasty, and the garlic getting very roasty.
Pour out the lot into a big bowl and serve to your loved ones, to snack on while warm. Also excellent cold, the next day.
So there you have it! Happy picking + foraging… and if you’re up for a blast from the past, here’s a video of Nick showing how to cure olives in 2007, from back in the days when we lived in a little caravan on a hillside, next door to an olive farm…
More posts about how to store the season with preserves + ferments here.
How do you cure your olives? Got any favourite recipes or flavour combinations for us to try? We’d love to hear…
We acknowledge that permaculture owes the roots of its theory and practice to traditional and Indigenous knowledges, from all over the world. We all stand on the shoulders of many ancestors – as we learn, and re-learn, these skills and concepts. We pay our deepest respects and give our heartfelt thanks to these knowledge-keepers, both past and present.
Salting cabbage with boiling water
classic recipes for crispy and juicy cabbage in a jar for the winter
Good afternoon. With this article, I close the summer season and the preparation of winter stocks.
I want to offer you recipes for sauerkraut, which will certainly appear on the New Year’s table as the main snack and which guests will praise as long as they are able to talk.
So take the time and stock up on more.I am sure they will be useful to you, because the new year is just around the corner.
I picked up recipes for preparations only in cans, since in the conditions of apartments, it is not very convenient to ferment cabbage in barrels and huge pans.
Classic recipe for cabbage for the winter with brine in a 3-liter jar
Let’s start, of course, with the “grandmother’s” recipe, which involves a minimum of ingredients.
- White cabbage – 2.2-2.5 kg
- Medium carrots – 2 pieces
- Water – 1.5 L
- Salt – 2 tbsp.l
- Sugar – 2 tablespoons
- Peppercorns and bay leaves – optional
The number of ingredients is indicated for filling one 3-liter jar.
We start by preparing the brine. We boil water in a kettle and pour it into a saucepan. Add salt and sugar.
If you want to add spices, then you can throw in a couple of bay leaves and literally five peas of allspice
Leave the future brine to cool.
While it cools down, we are busy with vegetables.
Take the cabbage, remove the top green leaves and cut off a piece of the weight we need.
Cabbage must be sweet. If it tastes bitter, then the bitterness will remain in the fermented form as well.
Peel and rub the carrots on a coarse grater. Add it to the cabbage and mix.
Vegetables do not need to be crushed and grinded, ordinary but thorough mixing is enough.
After that we put the carrots and cabbage in a jar. We put it tightly, but do not tamp it.
Now you can pour the cooled brine into the jar.
Never pour boiling water, the brine should be at room temperature, so as not to ruin a lot of nutrients contained in cabbage
If you have observed all the proportions, then the brine will fill the jar right up to the neck.
Now begins the longest, but inevitable process – fermentation.It will last three days, during which the jar should be open at room temperature. To protect the jar from midges and other small insects, cover the neck with gauze.
During these three days, carbon dioxide will be formed in the can, which, coming out, will push out part of the brine. Therefore, the jar must be placed in a basin in which this brine will accumulate. And you will pour it back every day.
In addition, twice a day (morning and evening) it is necessary to pierce the sauerkraut with a wooden stick (for example, chopsticks) to facilitate the release of carbon dioxide.
By the end of the third day, fermentation ends. This is easily understood by the fact that the brine stops bubbling.
Now you can close the jar with a nylon lid and store it in the refrigerator.
Do not forget: the shelf life of sauerkraut in the refrigerator is 8 months
Cabbage prepared according to this recipe turns out to be crispy and very juicy. And you know very well how to use the pickle after the holidays.
Delicious instant sauerkraut, covered with boiling water
This recipe can be called “sauerkraut” with a stretch, as it skips the fermentation process, which, in general, makes the cabbage sauerkraut.Here it is rather a pickling option. But thanks to this, you spend not three days on cooking, but only one.
In general, this is a recipe for those who need fast, but still crispy and tasty.
Ingredients for a 3-liter can:
- Cabbage – 2kg
- Carrots – 2 pieces
- Garlic – 2-3 cloves
- water -3 glasses
- sugar – 1 glass
- refined vegetable oil – 1 glass
- salt – 3 tablespoons without a slide
- vinegar 9% – 1 glass
Shred cabbage, rub carrots on a coarse grater and mix with each other in a deep bowl.
While stirring, you can crush and grind the cabbage a little, but this is not essential.
Put the cabbage in a jar. We put it very tightly, tamping well and crushing it with our hands. When all the cabbage is stacked, put the garlic cloves on top, cut into 3-4 pieces.
Cooking the marinade. Pour water into a saucepan and put it on high heat. Pour sugar, salt, vegetable oil into a saucepan.
As soon as the marinade boils, turn off the stove, pour the vinegar into a saucepan and mix well.
Gently pour the hot marinade into a jar of cabbage up to the very neck.
The marinade is hot, the jar is cold. Pour in a little so that the jar has time to warm up and does not burst.
We pierce the cabbage with a wooden stick many, many times so that the marinade is evenly distributed over the jar.
The cabbage should now cool down. But this is not very quick to do. Therefore, we take the nylon lid and close the jar. Only not completely, but “on one side” so that there is a gap.
In this form, we leave the jar at room temperature for a day or a little less, until it completely cools down.
After cooling, the cabbage is ready to eat.
It should also be stored in the refrigerator under a tightly closed lid for no longer than 8 months.
Sauerkraut sauerkraut for the winter in pieces in a jar
And now a very original recipe that will allow you to feel the taste of sauerkraut, although it will be cooked in a regular glass jar.
We need cabbage, half a roll of black “capital” bread and salt.
How much cabbage to take is difficult to say, it all depends on what pieces you will cut it in to put it in the jar. For a three-liter jar, you will need from 1.2 to 1.5 kg of cabbage.
- 2 liters of water
- Salt – 5 tbsp
We make rusks from bread.Cut it into pieces, put it on a baking sheet and send it to the oven, preheated to 150 degrees for 20-25 minutes.
At this time we prepare the brine. With this, everything is simple: pour water into a saucepan, add salt and put on high heat.
When the water boils, turn off the stove and wait for the brine to cool down. Ready.
Cut the cabbage into pieces. You can make any size of the pieces, so long as these pieces fit into the neck of the can.
Now the important step is placing the ingredients in the jar.The procedure is as follows: put crackers on the bottom of the jar. Then comes a layer of cabbage. Then again crackers and again cabbage.
By this time, the jar should have ended and put another piece of breadcrumbs on top of the neck.
Then pour the brine to the very top.
Cover the jar with a saucer and put it in a warm, dark place for a whole week. During this time, it will ferment well, acquire the taste of barrel cabbage and will be ready for use.
For further storage, transfer the cabbage to another jar, strain the brine and pour into the cabbage.We don’t add bread to it, it has already played its role. We store the jar in the refrigerator.
A delicious recipe for cabbage with apples
One of my favorite recipes is sauerkraut with apples. A very tasty combination of sourness and sweetness is beyond words. Need to try.
- Cabbage – 2 kg
- Carrots – 2 pieces
- Apples – 3 pieces of medium size
- Water – 2 liters
- Salt – 4 tbsp.l
- Sugar – 2 tbsp
We clean the cabbage from green leaves and chop it.
For this, by the way, it is very convenient to use a device for cleaning vegetables.
Carrots are also cleaned and grated.
Cut the apples into 4 pieces and remove the core.
When all the ingredients are ready, put them in the jar.
The sequence is as follows: spread the mixed cabbage with carrots in the first layer and fill the jar by a quarter.Then put 4 pieces of apples in the corners. Fill the jar with cabbage and carrots and add 4 more apples. Then again cabbage almost to the shoulders of the jar, the remaining apples and again cabbage to the neck.
We do not tamp the cabbage into the jar, because You will still need to pour the brine
By the way, about the brine.
It is prepared in the same way as in the previous recipes: water is poured into a saucepan, salt and sugar are mixed in it. The saucepan is placed over high heat until the water boils.Then remove the pan from the stove and let the brine cool to room temperature.
After that, pour it into a jar of cabbage.
Then the cabbage will begin to ferment, so we put the jar on a saucer and leave it at room temperature for a couple of days. As in the first recipe, it is advisable to pierce the cabbage with a wooden stick a couple of times a day, for a better release of carbon dioxide.
On the third day, almost finished sauerkraut with apples can be removed to a cool place (for example, on a loggia), and on the fourth day it will be completely ready, you can close it with a lid and send it to the refrigerator.
Video recipe for sauerkraut with horseradish and bell pepper
And finally, a video recipe for those who still have questions. It shows you how to make horseradish sauerkraut, but the basic steps remain the same.
That’s all for me today. I hope you have found something new and interesting for yourself.
Thank you for your attention.
How to Cook Cabbage: A Comprehensive Guide
For those who love cabbage and want to enjoy a vegetarian meal from time to time, this guide on how to cook cabbage will become your recipe blog.The following is a description of a simple and comprehensive method of boiling cabbage with due care and care. Before we get into the kitchen and get down to the “ how to cook cabbage” , let’s first accustom ourselves to this divine vegetable created by the Almighty.
A Brief Introduction to the World of Cabbage
Cabbage is a very underrated vegetable and is often referred to as its undisputed counterpart, lettuce. As a means of expanding your knowledge, cabbage is not even a relative of lettuce or a neighbor per se.Instead, cabbage is related to broccoli (a vegetable that looks like a tiny tree that children usually lay out on a plate) and cauliflower (which does not look like a flower). The existence of cabbage is characterized by different varieties that differ in shape and color, such as Bok Choi cabbage. Choy Sum, Savoy, etc., and varying in color from light green to dark green, purple, etc.
Existing in all its wonderful manifestations and manners, cabbage is most produced in China, India, Russia and South Korea.From kimchi in China to sauerkraut in Poland, spicy curry in India and kale salad in America, cabbage has intricately become a part of international cuisine with a divine grace it’s hard not to recognize.
Returning to the recipe “ how to cook cabbage” , it is important to read and review the recipe once before cooking and a second time during cooking. The process seems straightforward; however, it could and should be done ideally for a change, because who doesn’t love cabbage cooked to perfection? Be sure to follow all the steps in this How to Boil Cabbage for the best results.
Crockery and ingredients required for this recipe
- Two pound head of fresh cabbage
- Sharp knife
- Cutting board
- Pot with lid
- Sunflower oil
- Wooden spoon that is not kneads the cabbage while stirring
- Clock with a timer (in case you are forgetful and afraid to leave the cabbage unattended for a long time and, as a result, overcook it)
Choosing the right head of cabbage
One of the many restrictions when cooking vegetables is the choice the right candidate.Anything edible you want to eat must be personally and critically tested to ensure that the consumption you bring into your body is safe. To understand if your chosen cabbage is fresh and usable, keep in mind the following:
- Cabbage leaves should be significantly green and crispy.
- Flaps that are noticeably sluggish rather than hard is one sign that you should be looking for another candidate.
- When buying, you must take into account the weight of the cabbage.Usually a pound of cabbage is no more than a softball. However, you can now imagine that the cabbage weighs two pounds. This culinary endeavor requires two pounds of fresh kale.
Step-by-step instructions for boiling cabbage
Once you have finished choosing a cabbage that meets all your requirements for weight, color, leaf position and freshness, you can start. First, rinse it sufficiently under open water, and then bring the head, I mean the head of cabbage, to a cutting board.
- Take a two-pound sheet candidate and cut it in the middle with the sharpest knife available. Now take one semicircle of the head of cabbage and cut it into two halves. Repeat this with the other half until you have four kale. Make sure you place the cabbage on the cutting board at a stable angle so it doesn’t slip and hurt your hand.
- Having cut them into four halves, remove the core from each half by taking a piece of cabbage at an angle so you can see the inner leaves, find the core and slide it down with a knife.Removing the core is important as it allows the cabbage leaves to separate more easily during the next step and during the boil.
- After removing the core from each piece of cabbage, cut each piece
Nutrients in cabbage, boiled, boiled, dried, with salt
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Nutritional value of food
• Carbohydrate factor: 3.57
• Fat factor: 8.37
• Protein factor: 2.44
• Conversion factor of nitrogen to protein: 6.25
Nutritional value Nutrients Total
% DV * calories calories calories Cal Protein g Total fat g – Cholesterol mg Dietary fiber g Magnesium, Mg mg Iron, Fe mg * Percent Daily Value (DV) – Recommended intake of nutrients for adults and children of age four years or more
Nutrient Percentage Graph
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Complete nutrient breakdown table for item: 11873 – Marsh cabbage, boiled, boiled, dried, with salt .
Nutrient name Total
% DV * Approx. 9035 9036 9035 9036 difference g ⊕ Energy, food calories Cal ⊕ Energy, kilojoules kJ dietary fiber9035 ⊕ Protein g ⊕ Total lipids (fats) g ⊕ Water g 355 9055 5 Minerals
How to cook sauerkraut at home (instructions with photos)
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How to cook sauerkraut at home (instructions with photos)
Click here to print PDF-file version
Do you think that cooking and canning sauerkraut is difficult or expensive? It’s my pleasure! You can do this with basic hardware already in your kitchen – you just need a tin pot.And thanks to the vinegar in sauerkraut, you can use either a simple open water bath pot or an autoclave (which low-acid vegetables also allow!) but many people prefer white!)
So here’s how to pickle cabbage! Directions with easy step-by-step instructions and fully illustrated. in winter, when you open the can, sauerkraut tastes MUCH tastier than any store-bought sauerkraut!
Jars prepared in this way have a shelf life of about 12 months, except from storage in a cool,.
Vitamin K in cabbage (boiled, boiled, dried, without salt)
1 head of cabbage (cooked, boiled, dried, without salt) contains 1371.79 μg of vitamin K .
The recommended amount of vitamin K for adults 19 and older is 90 mcg / day .
How much can I safely consume in one day based on vitamin K content?
What does this diagram mean?
You should consume the same amount of vitamin K daily while you are taking warfarin.The USDA recommends that adults get 90 mcg of vitamin K daily.
If you only ate cabbage today (boiled, boiled, dried, without salt). You need to eat 0.07 heads of to get 100% RDA 90 mcg Vitamin K .
Similarly, to get 50% (45 mcg) of the RDA for Vitamin K. You will need to eat 0.03 head of cabbage (cooked, boiled, dried, no salt).
In addition, you need to eat 0.02 heads of cabbage (boiled, boiled, dried, no salt) to get 25% (22.5 mcg) RDA for Vitamin K.
As Vitamin K in cabbage (boiled, boiled, dried, without salt) compared to other products?
Here are some examples of foods that can be compared to cabbage (boiled, boiled, dried, no salt).
To view more products from other product categories, visit the Vitamin K product database.
Other vegetables and vegetable products compared to cabbage (boiled, boiled, dried, without salt)
Product name Size Vitamin K (μg) Cabbage (boiled, boiled, dried, no salt) 1 head 1371.79 cabbage (frozen, boiled, boiled, drained, salted) 1 cup, chopped 1146.6 cabbage (frozen, boiled, boiled, dried, without salt) 1 cup, chopped 1146.6 Canned onions, solid and liquid 1 onion 0.13 Sweet, red, frozen, sliced, boiled, dried, unsalted peppers 1 cup, chopped or straw 4.59 beets (boiled, boiled, dried, salted) 1 cup slices 034 Artichokes, (Globe or French), raw 1 artichoke, medium 18.94 Carrots, canned, plain, solids and liquids Slices 1 cup 24 , 1 90 454 Potatoes, baked, meat and leather, with salt 1 cup 2.44
Lamb, veal and game products versus cabbage (boiled, boiled, dried, no salt)
Product name Size Vitamin K (μg) 9036 boiled , boiled, dried, without salt) 1 head of cabbage 1371.79 Veal, various meats and offal, thymus, raw 1 ounce 0.0 Home-made lamb, legs, whole (drumstick and tenderloin), selected low-fat and fat, cut into 1/4 inch fat, selected, cooked, roasted 1 oz 1.19 Veal, various meats and offal, liver, cooked, pan-fried 1 slice 1.07 Veal, legs, top round, capless, cutlet, boneless, raw 1 oz 0.31 Lamb, ground, boiled, baked 1 oz 1.5 Lamb, ground, raw 1 oz 1.02
I am taking a blood thinner (anticoagulant / antiplatelet agent) such as warfarin. How does vitamin K work on a blood thinner?
Warfarin (Coumadin) Reduces Chemical Reactions Vitamin K is produced in your body.This increases the time it takes for a clot to form. Consequently, your blood “liquefies”.
If you are taking warfarin, you may need to limit and / or control your vitamin K intake. This is because vitamin K can interfere with how these drugs work.
Ideally, you should consume the same amount of vitamin K per day.
However, vitamin K does not interfere with the action of other anticoagulants such as heparin or low molecular weight heparins (Lovenox, Xaparin, Clexane, Fragmin or Innohep).
Can vitamin K affect my INR?
INR is the international normalized ratio. INR is a standardized way to measure blood clotting time.
The lower your INR, the faster your blood clots (the “thicker” your blood becomes). An INR that is too low indicates a risk of blood clotting problems.
The higher your INR, the slower your blood clots (the thinner your blood becomes).An INR value that is too high indicates a risk of bleeding.
As your vitamin K rises, your INR may decrease.
Alternatively, decreasing your vitamin K intake may increase your INR.
By the way, other things like medications, antibiotics, and herbal products can also affect your INR.
What if I suddenly eat food with a lot of vitamin K?
If you are taking a blood thinner such as warfarin (Coumadin), you should tell your doctor because you may need to adjust your blood thinner dose to counteract changes in blood clotting activity in your body.
Where does vitamin K come from?
Vitamin K is often found in foods. Leafy green vegetables such as kale, spinach and broccoli usually contain the highest amounts of vitamin K.
Vitamin K is also produced by bacteria in the intestines and is found in vitamin supplements.
Why is vitamin K important?
Blood clots form in the body as a result of a number of chemical reactions. Vitamin K is essential for these reactions.
Vitamin K is known as the coagulation vitamin because without it, blood would not clot.
Vitamin K increases the chemical reactions in the body required for blood clotting. The more vitamin K you take in, the more chemical reactions cause the blood to clot. Consequently, your blood becomes “thicker”.
Additionally, some studies show that it helps maintain bone strength in older adults.
- Leeks (part of bulbs and lower leaves), boiled, boiled, dried, without salt
- Pigeon peas, unripe seeds, cooked, boiled, dried, without salt
- Soybeans, mature boiled, boiled, without salt
- Crookneck And Straightneck squash (summer, boiled, boiled, dried, with salt)
- Corn, sweet, white, boiled, boiled, dried, with salt
- Peas, chopped, ripe seeds, boiled, boiled , with salt
- Fig.1. Mike Licht, NotionsCapital.com, “Cabbages”, published May 4, 2014 https://www.flickr.com/photos/notionscapital/14087053996/. As of August 1, 2015
- Cabbage, Cooked, Cooked, Dried, No Salt, NDB 11110, USDA Agricultural Research Service. Nutritional data laboratory. USDA National Nutrient Database for standard reference. Nutrient Data Laboratory Homepage, http: // www.ars.usda.gov/ba/bhnrc/ndl. As of October 2014 90,023 90,333.
Salted herring (cook at home)
Recently I have a rule: to salt the herring only at home. Do you know how many salted or pickled fish I bought in a store or market over the past year? If you count in pieces, then none. And all because the next purchase invariably presented me with a surprise. And to say that he was pleasant, I cannot even at a stretch.Just don’t say that you didn’t have to buy badly salted herring with blood. Or, conversely, too salty and dry. I had to eat such fish without obvious pleasure and only because it was a pity to throw it away. But the last straw was a beautiful fish, fat, with shiny sides, but … with a savor! So unpleasant and unappetizing … However, I didn’t even think about giving up my favorite snack. Therefore, I slowly began to collect recipes for homemade herring salting. I began to describe the options for cooking salted herring here, and with this article I continue the appetizing fish theme.Join us.
Contents of the article:
Salted herring in brine
This is the easiest way. But the prostate in this case only emphasizes the taste of the fish. I suggest you salt your first herring according to this recipe. Although for experienced chefs, I strongly recommend it.
large fresh or frozen herring – 1 carcass clean drinking water – 500-600 ml table or sea salt – 1 tbsp.l. sugar – 1 tsp
Defrost one or two large fatty carcasses in salted water. If you plan to cook herring the next day, you can transfer it from the freezer to the main compartment overnight. Remember to wrap the fish in cellophane and place in a bowl. Remove the gills carefully. Place the herring in a 3 liter jar or any other deep container that you can close.It should be glass, enamel or plastic.
Prepare brine. Pour clean water into a saucepan. Add granulated sugar and salt. Stir and bring to a boil.
Cool the hot brine. Pour it over the herring. The liquid must completely cover the fish. Cover the container with a lid or tighten with cling film. Store in a refrigerator or other cool, dark place.
You can enjoy delicious homemade salted herring in a day. And after three days, a strongly salted domestic fish will flaunt on your table.
Spiced salted herring
Lovers of spicy aromatic fish, this recipe is especially for you! The herring turns out to be tender, fragrant, not oversalted. Why not give it a try?
For cooking you will need:
large fresh frozen (fresh) herring – 2-3 pcs. filtered water – 1 l table salt – 3 tbsp. l. granulated sugar – 1.5 tsp pepper mixture (or black + allspice) – 10-12 peas bay leaf – 2 pcs. coriander seeds – pinch cloves (optional) – 2 buds mustard powder (optional) – 1 tsp no slide
Defrost the purchased herring in advance.When the fish is thawed, wash it. Blot with paper towels. Remove the gills.
Prepare the salting mixture. Boil a liter of filtered water. Add sugar and salt. Stir in both peppers and bay leaves. After the brine has boiled again, remove it from the heat. Let cool completely.
Transfer the herring to a suitable container. Fill with cooled brine.Cover tightly. Let the fish stand at room temperature for a couple of hours. And then give her a nook in the fridge.
Homemade slightly salted herring in such conditions will be ready in a day. Do you like well-salted fish? Keep it in the refrigerator for at least 2-3 days. Then gut, cut into fillets or simply cut into neat pieces. Place on a platter, bread or herring maker. Sprinkle with onion rings or half rings.Drizzle with vinegar or lemon juice. The final mouth-watering touch is some vegetable oil on top. Everyone, try it! Very tasty! And from such a fish, just excellent herring oil is obtained.
Herring, salted in brine
What is this interesting word – “brine”? Where does it grow? What is it eaten with? It turns out that everything is very simple. This is a concentrated water-salt solution, in which, in fact, our herring will be prepared.
What you need:
fat, big fish – 1 pc. drinking water – 1 liter sea or table salt – 5-6 tbsp. l. with a slide coriander, allspice, bay leaf and other spices – at will and to taste.
Step by step:
Prepare the herring. Defrost, of course. Wash and pat dry. A prerequisite is that the skin of the fish should not have any damage, otherwise the appetizer will turn out to be oversalted.
And while the herring is thawing, prepare the same brine. Boil water. Do you like a spicy ambassador? So add the spices listed above. Start pouring in a tablespoon of salt. Stir until dissolved.
When the white crystals stop disappearing in the water and will settle to the bottom, check the brine for readiness. Dip a raw chicken egg in saline.If it floats, looking out of the water, you can proceed to the next stage of cooking salted herring at home.
Pour brine, cooled to room temperature, into a deep, wide container. Place the fish in it, back up. It is necessary that the brine completely covers it. Cover the herring dish with a lid and place in a cool place for 24-48 hours.
Serve the herring as you wish: with chopped green onions or pickled onion rings, with butter or vegetable oil, with hot mustard or just like that.
Dry-cured home herring
This option is for owners of a tightly packed or small-sized refrigerator. The compactly packed herring takes up almost no space. And it tastes like … Mmmm…
Large herring – 1 pc. coarse salt – 1.5 tsp. sugar – 1 tsp ground pepper mixture – pinch dried garlic – pinch ground coriander – 3/4 tspl.
How we will cook:
Herring (as in the previous recipes) must be thawed before salting. Wash it and gently pluck or cut out the gills. Blot moisture off with paper towels. The fish is ready.
Prepare dry spice mixture. To do this, combine salt, sugar, pepper, garlic and coriander. Add your favorite seasonings as desired.
Rub the herring thoroughly on both sides. Make sure that the mixture gets on the areas where the gills were.
Wrap the herring in several layers of cling film or place in two clean plastic bags. The packaging must be airtight. Transfer the herring to a plate and refrigerate. In this form, the fish should spend at least 48 hours.
For such a herring, you simply have to cook baked potatoes in their uniforms.Fragrant homemade oil and coarse salt are also welcome.
Iskander in the Kaliningrad region and the strengthening of the Navy will be an adequate response to the deployment of nuclear weapons in GermanyThe expansion of the group in the Kaliningrad region, as well as the increase in the activity of the Navy in the Black Sea and the Baltic, will be able to neutralize threats in connection with plans to upgrade nuclear weapons in Germany, says Army General Yuri Baluevsky, former head of the General Staff of the RF Armed Forces.
“The creation and, if necessary, an increase in the grouping of forces in the Kaliningrad region, including through the deployment of Iskander-M operational-tactical missile systems, may become one of the adequate actions of Russia in response to the deployment of modernized American tactical nuclear weapons in Germany and other European countries “, – quotes the general VPK.name.
Another measure, according to Baluyevsky, “may be an increase in military activity in the Baltic and Black Seas.”
“At one time in the Crimea, aircraft of the front-line aviation of the Russian Air Force were based, capable of carrying, among other things, nuclear ammunition. But Ukraine in every possible way slowed down the modernization and replacement of these aircraft. Now we have our hands free. Today, in the Black Sea region, both on land and at sea, we can do whatever we need, ”he said.
The General recalled that “in the late 1980s and early 1990s, the Soviet Union assumed obligations in accordance with which it reduced the number of tactical nuclear weapons.”
“Today all our nuclear weapons are located on the territory of Russia. And what about the USA? In Europe, according to various estimates, there are now from 20 to 50 American atomic bombs. Previously, it was the B-61, then the nuclear weapons were modified into the B-61-12 version. Thus, the US tactical nuclear weapons in Europe were and remained, moreover, in a modernized version, with increased combat characteristics. And if the United States, other, let’s say, our potential adversaries, are threatened only by the strategic weapons of the Russian army, then in Europe, in particular, in Germany, in the immediate vicinity of the borders of Russia, there is tactical nuclear weapons, which are already strategic in nature. “
“Today, pilots of both the German Bundeswehr and other European states are being trained in the use of tactical nuclear weapons. For what? Who are they going to fight with? Only with Russia – it’s obvious, ”he stressed.
“In addition, airfields in the Baltic republics of the former Soviet Union are also prepared for the landing and use of NATO aircraft capable of carrying nuclear bombs,” he added. “All this creates certain conditions for Russia to take adequate measures.”
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instructions for building a canopy for
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Beer Surfer Archive – LJ
A popular region among amateurs and collectors, and this popularity has been going on since the last century. I will mention some manufactures for the sake of order, and I will tell about some in more detail.
Not to say that there has always been a brewing mecca in the Vladimir region, but there are a couple of iconic factories.Lakinsky is the most famous of them. Unfortunately, in the Moscow region, Lakin beer is sold haphazardly. The only real brand shop is available only at the factory. This is a popular point on the Gorkovskaya route, attracting beer lovers for more than a decade with a grandmother sitting at the entrance, selling dry fish.
This store has two serious drawbacks. First: like many manufacturers, the brewery’s assortment is divided into two categories: draft “live” and packaged pasteurized.So, the glass in the store is slipping openly old, in my case the record for one of the bottles was almost seven months. Well, the second minus: it would be possible to get the old glass with fresh draft, but the minimum container is only 1.5 liters. You definitely can’t buy so much health
An absolute plus of the brewery, this is a varietal line. There are light varieties of all lower densities from 11% to 14%; not every average brewery now brews such a variety, not to mention brewers. The current assortment of the sample of March 2018 is presented in the frame below, but most of all we liked the varieties “Yantarnoye” and “Lakinskoye Pshenichnoe” (obviously bottom fermentation), since they were the freshest.Dry, malty, with light aromatic hops, nostalgically reminiscent of the early 2000s producers Its products periodically flashed in large retail chains, but recently, due to rebranding, they somehow disappeared. Remnants of the “old” style can still be found in Magnolias, while Yuzberg of the new format is currently more represented in small brick and mortar grocery stores.Most often it can be found in the south and southeast of the capital. According to the brewery’s website, there are invariably four glass sorts and one keg sorts. But this information is already out of date. Draft beer “Granvir” in both versions has been discontinued, and in the line of glass one sort has been added (“Viennese”), and one sort has been replaced by another (“Kellerbier” by “Pilsner”). The rest of the variety names have been slightly changed. Plus, by the summer, another novelty in glass is promised under the working title “Both in the sea and in the sky” is often impossible.At the same time, the taste is quite persistent. I haven’t bought this product for a long time, but the other day I managed to catch two fresh bottles of wheat and dark. And both varieties were extremely impressed: the wheat is nourishing and dense, all the classic flavors of wheat are expressed to the maximum. The dark generally seemed close to ideal, I would have drank and drank. This good was purchased in “Magnet”, it is in these hypermarkets (not to be confused with the small “Magnets” of the “near the house” format) that some varieties of “Yuzberg” can be found today. In the future, deliveries are planned to Globus hypermarkets, and possibly again to Perekrestki.Below is an example of an old and a new series of labels, and a cork from the new series, seemingly unchanged.
Next, let’s move to the regional capital …
For some reason I have a special love for Vladimir. I like the whole city, with all the nooks and crannies, and slicked tourist sites, with views of the Klyazma floodplain and modern infrastructure like the Lybidskaya highway. And, of course, you cannot ignore the attention of local brewers.
Typical project from the 70s
Vladimir Kleen and another brewery, probably Kalinin beginning from the 70s.At that time, such modern enterprises were built in approximately the same style and format, and as a rule “with the participation of Czech specialists.” Since then, a lot of beer has flowed under the bridge: some of these factories have survived all the storms and are still working in an independent niche, like our hero, or, say, the Tver brewery. Some were bought out by foreigners, successfully modernized and work for completely different volumes and brands, such as Yaroslavl. And some have ceased to exist altogether, such as the Permian.
Key dates in the history of the Vladimir brewery can be found here.Well, and accordingly add that in 2016 the Fifth Ocean company was declared bankrupt, and its beer brands were removed from the assortment. And then, to this day, the brewery successfully continues to work in an independent status: a new website has been created, a new brand store has been opened, the range has expanded to three dozen varieties, plus a line of top-fermented beers has been launched, which can be called a craft series.
A detailed report from the lobbies of the plant sample of 2015 (even during the “Fifth Ocean”) is here.
To properly represent the powerful activity of the brewery, it is undoubtedly best to start with the vladimirpivo brewery website.Common crawl en Even in the summer and autumn of 2017, a fairly large assortment could be observed in the old store to the right of the factory entrance. An interesting point: that in the new store, that in the current one, beer is not poured from the taps in front of the buyer, but is issued already poured into containers from refrigerators. We are talking about pets 1.0 and 1.5 liters. Accordingly, there is also a factory spill, including in glass. Unfortunately, 0.5 bottles have been removed from the assortment at the moment; many varieties of the Vladimirskoye brand were bottled in them. The glass is left only for the craft series.well, plus the original solution a la the USSR – three-liter cans.
A new store has opened in the left wing of the checkpoint.
Unfortunately, despite the fact that there was a little work on the finishing, I did not like it at all. Refrigerators are now hidden from the eyes of buyers, and you can only focus on the assortment located on the leaf of the counter. Next, I recommend watching another report on the trip to the plant already in January 2018.It is notable for the fact that you can take a closer look at craft beer, and in general what the factory workers treat to dear guests, as well as the interior of the new store. As for the taste of the beer from Vladimirskaya Pivovarnya, it is quite average, without failures. The best seemed “Friday” for excellent aromatic hops, “Vladimirskoe dark” and “Abbatskoe” – varieties well saturated with dark malts.
Let me say a few words about labels. The main official ones are black and white thermal printers. In the absence of other color options, they are available for any grade.Then there are colored self-adhesive for varieties left over from the times of the “Fifth Ocean”. Then, self-adhesive on glass 0.5, unified by design, mainly of the Vladimirskoye brand, which, according to the report from the factory from the link above, can be transferred to some pets. Further, the most interesting novelties are self-adhesive on glass of the craft series. Well, as a result, the most reliable options for paraphernalia are keg ties. A sample keg-label is taken from the site f.beerum.ru
When a decent level becomes everyday
Well, and probably the fourth most famous brewery region can be considered “4 brewers”.This production of top-fermented ales once traditionally began at the home level, and now it operates in a full-fledged room on the territory of a musical instrument factory. Well, the former enthusiastic founders have evolved over time into high-level professionals.
Of course, the popularity of “Four Brewers” in Moscow is limited to the niche of “craft pubs” and “ale” draft beer stores, without reaching the level of mass consumers. But at the same time it has persistent fans in this niche.A brief acquaintance with the owners and their products is best done on the site. It is certainly good that in the very center of the city there is a branded bar where you can buy all varieties at once.
From the paraphernalia I bring bottle labels from the fall-winter 2017 collection, as well as a cork and coaster. As for the impressions: of the tested varieties, about half are very good, but there are certainly gaps, since these are ales. I would like to highlight “Roxanne, and the infinite universe.”And also “Salsa” and “Oh my juice”, this is not a ton of hops to throw and enjoy, but much more unusual.
Behind the walls of a modest mansion
At the Blackwood restaurant, first of all, you notice how an ordinary pre-revolutionary house in the interior turns out to be almost an English castle. Just want to remember Conan Doyle and other English classics
Some of the interiors can be viewed on the institution’s website.But the data about the equipment and the brewery there is extremely scanty: it is German, the raw materials are imported, and all the love. The assortment of beer does not seem to have changed since last year, the brewery settled on five varieties, albeit quite diverse in nature. Moreover, not a single passable variety has been noticed – all beer deserves only good and excellent ratings. Self-adhesive, business cards and high-quality double-sided coasters are known from the paraphernalia.
Merchants still vote for Blondebier
The merchant Andreev’s brewery was visited by the community of beer lovers and collectors in 2014, and you can read about this, for example, from Pavel Egorov.Accordingly, today the brewery, the brand bar on Bolshaya Moskovskaya Street, the site, and even the keg labels are all the same as during that trip. True, last autumn in the “Drinking House” there were only four varieties: two light, some kind of wheat, and red. Nowadays the picture is more interesting in the restaurant’s menu.
At the same time, no one claims that absolutely all varieties must be necessarily presented in the institution. Surely in some of the partner stores the choice is richer.One way or another, the red upset, as it was already sour. Below are last year’s keg labels published on http://f.beerum.ru
Maximillians in the local manner
In order not to be distracted from the aforementioned report by Pavel Egorov, the following two breweries are listed in order that trip. Moreover, the interiors of the restaurant and brewery “Max Brau” still shine with a high-tech gloss, which was captured by Pavel Egorov.And actually, nothing has changed either in the types of beer that can be seen on the site menu, or in its taste, or in its attributes. The latter are coasters, several types of glass, and self-adhesive labels. An important point: “Max brau” beer is sold in retail chains. I will not say for Vladimir, but in Kovrov these are Assorti supermarkets. All three varieties are on sale, though you have to be ready for taste perturbations, after all, the beer on the restaurant taps is usually fresh. Although it is twice as expensive. In my case, the store’s light was great, the dark was slightly weaker, but the wheat did not look at all.
The second largest city in the region, Kovrov, upset its fortunes. The Soviet districts look more decent in comparison with the old city, but this does not change the overall impression. Historical Kovrov, this is the case when it smells no longer sweet antiquity, but a real decline.
The patriarch of microbrewing
And after all, the brewery really has a worthy history.And the guidance is sincere – it treats beer lovers and collectors of paraphernalia kindly. Yes, and beer lovers, I think, reciprocate: so many different types of beer are brewed, and from such ancient times, when some modern elevators went to kindergarten. In 2016, the plant moved to the completely opposite outskirts of the city. Most likely, this only had a positive effect for the enterprise, since in the aforementioned shops of the Assorti chain in the city of Kovrov, an assortment of as many as 11 varieties was found, not to mention all sorts of meads.
This number is slightly at odds with the site’s data, but most likely it just hasn’t had updates for a long time. At the same time, the taste for the most part did not please, but precisely because of the aging flavors of different variations, and not because of the basic base. Still, the persistence of Kovrov beer leaves much to be desired. As a result, the most delicious was “With chaga”, you can also highlight “Red”.
In the suburb of Kovrov there is another mini-brewery of the classic format, which it makes sense to call by the name of the brand of beer produced there – Starovar.To summarize the known facts, a brewery was born in Ilyinsky near Moscow at the end of the 2000s, and in 2011 it moved to its present place, the village of Ruchey in the Kovrovsky district. The production was an additional business for the KeLLer trading company, which also dealt with beer. “KeLLer” is still the No. 1 dealer for the sale of Ruchey beer. The company’s website lists all 10 varieties that currently make up the brewery’s assortment. But buying them all in one place is a rather serious problem: despite the fact that Moscow is the main sales market, only the famous chains “A couple more” and “Tsar-pivo” Maryinskiy EP on March 24 had five varieties, the sixth ended, but usually there is), and all sorts of motley smaller shops.For example, in February I came across a couple of varieties in the dressing room of the Magnit supermarket at Sumskaya proezd 9. With regards to taste: there was nowhere to try the full assortment in the recent period, and from the popular varieties I will definitely single out “Black”, as well as the stably tasty “Zhigulevskoye”. By attributes: circles are known. tiny self-adhesive, and the actual price tags.
Beer production originated on the outskirts of Murom under the name Domashny + LLC about two years ago.Why “+”, because simply “Home” makes much healthier drinks than ale. In the world, the brewery is called “Happy brew”. At the time of our first acquaintance, on one of the hot summer days of 2017, we managed to find only five official varieties, and one more variety “for our own”. In draft form, the products were sold and are being sold in the partner (and even by their own brand) Murom establishment “El and Stout”, located in the very center of the city. All the varieties presented were the freshest and mostly successful, which cannot be said about the glass spill.In glassware 2017, one could single out “Foggy Albion” and “Strong Forest”, and then “on the C grade”. In the winter-spring 2018 collection, there are already 10 varieties, while the development and addition of the assortment does not stop, as is typical for elevators.
As of 03.24.2018 in Moscow, some varieties from Murom were seen in “A couple more” on Novomaryinskaya. The above assortment was purchased in the Vladimir shop “First Draft” at the beginning of March. At the same time, the overall impression is unimportant, too many varieties are clearly difficult to tolerate storage.It was also not pleasant that the authors for some reason came out on the only beaten track, and produce continuous “pavlos”, completely in vain ignoring other styles of beer. Even with dark varieties, and then some kind of strained. As a result, “Friday” is an excellent APA, everything else turned out to be average and below average.
Of the paraphernalia, there are certainly labels on glass (below is an old series from the summer-autumn 2017 collection), crown cork, as well as glasses. The official page is VKontakte
The Lost World
The suburb of Murom turned out to be a village with the name, as if specially selected for a horror film.And she really turned out to be almost extinct. No, the inhabitants have not left it, moreover, there is quite a solid housing stock here, no slanting huts for you. But people here can be met with great difficulty. And then, mainly those who come to see the employees in the neighboring military unit. As a result, I overlooked all my eyes, and naturally there was no one to ask, but I never found the Beer Club brewery in this settlement. And all the more, I did not believe those languages from Murom, which claimed that there was trade at this very brewery.However, at least the beer itself was found. Moreover, there are two varieties, although it was already within the city of Murom. The establishment had a beer menu, items two and three of which were exactly what was needed.
As a result, the light turned out to be an ordinary hopless livestock brew, the wheat was not remembered at all, and from the paraphernalia I had a chance to admire the leaflet from the light variety.
As in the case of the “Beer Club”, the products of the “Molotitskaya Brewing Company” from this rural settlement had a chance to get acquainted only in the regional center.It is no coincidence that beer under the planned Kaluger brand was sold in the Murom bar of the same name. Despite its location in a prestigious place in the very center of the city, the entrance to the bar had such an inconspicuous appearance that an unknowing person would have walked by with a clear conscience. But if you are a knowledgeable person, then looking at the beer menu you will immediately understand that MPK LLC is not some distant Mytishchi, but a native local product.
“Pavla” was not very memorable, the stout was not bad.But “Sahti”, although it was not kept in style, because it had a vigorous and sour taste, but as an abstract anti-hangover drink based on grain raw materials looked very bright.
According to the founder of the brewery Mikhail Pakhomov, during the cold season of 2017/18 the brewery stopped working for the time being, and is now undergoing a re-equipment. After all, the IPC began in fact in a home status, but by the summer it plans to commission more serious brewing capacities and start full-fledged commercial brews. And there you look, and fellow countrymen-competitors will have to make room.
The oldest operating brewery in the Vladimir region.
Despite the fact that I love this city no less than Vladimir, I managed to stay in it literally for a minute. And of course – in the area of the brewery, where beer production started already in 1949. The local brewery Maltsov recently launched a new website. It is clear from its contents that there are six types of beer in the case. and this information is confirmed at the brewery store.
At the same time, factory pets with labels were available only for 4 varieties, the varieties “Original” and “Premium” were sold only in bulk. However, it was not scary: just the correct pet-varieties were taken, dense, but colored. “Elite” is certainly not bad, they did not regret dark malts. “Velvet” also did not disappoint, this is not the dubious Zhiguli from Mytishchi, but much more interesting. Light varieties upset a little: in comparison with previous times, they became completely faceless zhivovar, and hopless.Let me remind you that “Weisberg” is not wheat at all, but just unfiltered light. Pet labels below.
Hard times old-timer .
The closest regional brewery to Moscow is Pokrovskaya Brewery. It has a long history dating back to 1994. In fact, this is the oldest mini-format brewery in the Vladimir region, but in the rest of Russia there are not very many of its peers.In the best times, dating back to the early 10s, the brewery produced up to seven types of beer, including the original “taiga”. At the same time, it must be admitted that the taste of Staropokrovsky beer was stable at the correct level of the 00s. And in the last few years, Pokrovskoe beer has disappeared. Okay, from the sale in Moscow, in this matter, anything can change. So the media space as a whole was silent about the presence of such beer. The phones weren’t responding consistently. Moreover, one source in the city said that “yes, the plant has been closed for a couple of years now.”He approached the entrance porch with the hope of just finding out WHAT happened? But from afar I noticed beer bottles strangely standing on the table at the entrance to the company with a faded poster.
It turned out that the plant is alive, and I did find a little beer: the refrigerators were glowing at the entrance, the aunt-seller appeared despite the fact that from 12 to 13 o’clock there was a lunch break in the “store”, and the price tag turned out to be simple gift.
As a result, only two varieties remained in production.In the season, it is possible to expand the line, but the green and taiga will most likely never be. The plant was indeed closed in 2015, which is not surprising after the dollar jump a year earlier. Then he slowly came to life, but shrank, reduced staff and assortment
This also affected the taste. Light is a little tastier, velvety is weaker, but in general – both are mediocre empty livestock. The site of the plant is the same. The labels, including a couple of historical ones, have not changed in appearance.
Brewery “Royal omar” deserves respect already because it has combined two directions in brewing: mainstream lagers and trendy ales. To get acquainted with the brewery and the varieties, it is better to use the branded website. Of about half of the tested varieties, I didn’t like almost anything: light lagers on the taps clearly stagnate, and do not shine with the taste of “the same beer as in the USSR.” Elevated glass is also not durable, especially when stored without a refrigerator.The only one who really liked it was “Ivan the Terrible”, but it’s hard to spoil such a percussive variety even with long storage. The information on the site about sales points in Moscow is quite relevant, the main thing is not to visit Slavyansky Boulevard – there is essentially no choice there. By paraphernalia: pet ties known to collectors may be used somewhere, but in fact there are only keg and glass labels.
Somewhere near Alexandrov
Who came there?
Pavel Egorov’s wonderful report on Prodexpo-2018 mentions the new Mainstream brewery But, there is a misunderstanding with the status.Compare with the same “lobster”: that one has a legal entity, and the phone number on the site is indicated, and there is not just an address, but a point on the map is indicated, and even certificates are hanging. And in the case of Mainstream, isn’t it home-brewing? Although it is also possible that just after the performance at the exhibition, a conditional dealer in the person of Artel will help young brewers enter the league of large producers. And the site is still clearly damp. In a word, time will tell .
Echo of competition.
The branded establishment, the second after the “4 brewers” of Vladimir’s elevator, was located practically in the center of the city, but as of August 2017 it was already closed. It might seem that the era of the micro-brewery “Brew Barry More” is over. Moreover, LLC “Bir Kraft”, on behalf of which the brewery worked, has recently been closed. But in November, on the Facebook page, someone updated the splash screen, and on Untappda people are quite actively drinking different ales. So “Barrymore” continues to cook its “Oatmeal” and other varieties, though perhaps no longer in legal, but at home status.You can try beer in the Moscow “Bearoda Bar”, the products are only keg, and the mention of the opening times of the brand bar along with the photos of the owners can be found here
Ready for brewing!
The brewery in this small town was founded ten years ago. A typical story: a test of strength in a side business, a tonne brewer, slightly expensive raw materials, light and dark lager on the way out. This is how Veles beer appeared.For a long time, the brewery cooperated with the recreation center of the same name in the neighborhood, where fresh beer was supplied. But for some time now, the owners changed there, and then changed the suppliers of beer. Plus, the crisis times for the expensive dollar have come. As a result, the owner of the business, Stanislav, stopped producing beer. But he did not abandon the equipment, and did not sell it, but carefully preserved it. Moreover, he did not legally curtail the brewing activities of the company, and periodically renews all permits for production.So, start a new brew even tomorrow. But so far there are no ideas on this score, and if anyone wants to take part in the work of the Kameshkovskaya brewery, for example, brew something under a contract or similar, the owner will be happy with the proposals.
Officials plan to reduce the speed of access to websites of unwanted companies / Habr
Officials have come up with a new way of putting pressure on foreign companies outside the jurisdiction of the Russian authorities, Vedomosti reports. Already this spring, amendments may be made to the legislation, which will allow, by a court decision, to slow down the speed of access to the websites of violating companies.
This practice will apply not only to foreign companies. The developers of the document are the Federal Antimonopoly Service, Roskomnadzor and other interested departments. According to Vedomosti sources, the document is at the final stage of approval, and the likelihood of its adoption is extremely high.
The Russian authorities have long been trying to find methods of influencing foreign Internet companies. Many of them, even after the adoption of restrictive laws like the law “on personal data”, continue their activities on the territory of the Russian Federation and ignore the requirements of the legislation.
For example, since 2015, the FAS has been trying to force Google to pay fines and comply with all the orders of the department, but the search giant continues to sue and even if it loses, it does not intend to pay and obey. Other major players – Facebook and Twitter – are also violating the law, which the authorities cannot legally influence: the social network and microblogging service simply does not have an official representative office in the Russian Federation, and their blocking is fraught with serious consequences and discontent in society.
Big players are not even afraid of being blocked. Not so long ago, the social network LinkedIn was blocked on the territory of the Russian Federation, and after failed negotiations with representatives of Roskomnadzor, the company’s management publicly admitted that it would still not comply with the initial requirements of the regulator.
“There are a number of foreign Internet companies that make money in Russia, but do not comply with our laws. This is a form of civilized compulsion to dialogue, ”said one of the officials.
Representatives of the sphere are not happy with the initiative of officials. First of all, they point to the technical complexity of the project. To limit the speed of access to specific resources everywhere, it is necessary to implement a system of deep traffic filtering (DPI), which is now only available from cellular operators. Upgrading the infrastructure of conventional providers will require hundreds of millions of dollars. In addition, restricting access to popular resources will lead to reputational damage: ordinary users will blame their provider for improper service provision.