apparently you yank the 50amp plug out of its socket, wait a few seconds, and plug it back in.
‘Smart’ appliances can diaf.
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I had to do that once for my dryer which had become convinced, against all available evidence, that its exhaust vent was blocked. Rather than going through the hassle of moving the appliance to figure out where it was plugged in, I just tripped the breaker
Try juniper berries in kraut, and shredded carrot. YUM.
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Wow, gin and carrot kraut? I’d try that.
But I’d fuck it up if I tried it here. Other pursuits are for me.
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If you shoot the elk, I am happy to bbq it and make all the kraut! 
See, everybody can participate in the village.
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Two queries:
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I was recently gifted a scoby (it’s in a jar in the fridge). Anyone have a favorite/easy kombucha recipe?
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Have any of you tried fermenting beets? Or is that not a thing?
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Yes, I make pickled fermented beets (1, 2). Also Kvass rocks and is super easy.
kombucha is super easy to make, tea and sugar, add the scoby and a cup of kombucha or apple cider vinegar to the sugar tea. You need to add the kombucha/vinegar to give the acidity a head start and minimize the chance of mold exposure. the second ferment just takes 1/3 - 1/2 kombucha and any juice (i like cranberry, or guava, or ginger lemonaid, or apple cider) and blend in strong sealed glass bottles for a week or two. the sealed bottle is what causes the pressure and carbonation. so yummy.
if you have any questions, please just ask. many of us will gladly talk your ear off about fermenting! 
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Tried it once, didn’t care for the result. They fermented okay, but came out with a kind of strange sauerkraut-ish flavor that was rather complex and somewhat subtle. Not bad, just different. I prefer a sharper, more vinegar-y taste to my beets.
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Have you tried 5min pressure cooker pickled beets? Super yum. I use a technique similar to this, but without carrots. These are pickled, not fermented, but they have that sharper taste you mentioned. So quick and easy!!!
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I haven’t, mainly because I don’t own a pressure cooker. I usually oven roast them, then quick-pickle them in my own adaptation of Alton Brown’s “Kinda Sorta Sour” recipe for refrigerator pickle brine. (I add more sugar and some dried Thai chilis to AB’s recipe.)
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you had me at oven roasting and thai chilis! ~salivating~
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I’ve oven-roasted almost everything vegetative at one time or another. Oven-roasted root veggies are my go-to munchy food! 
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Does it work with added juices? New to me, great! I always do the 100% with some other thing, like vanilla, or grapefruit, whatever, but no juice, for the second time.
But I’m not a sweat tooth/mouth(?) But a great tip for the give away’s. Thanks.
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I always second ferment with fruit juice. Second fermenting is done in the serving sized bottles, i’ve washed out and removed the labels from GT Kombucha bottles since they are so thick walled and strong and great for carbonating. When you pour off the kombucha for second fermenting you add more sweet tea to your primary ferment and start that again. The cycle of life continues.
I use the continous brew kombucha technique in case you are googling.
Speaking of which i need to cut back my scoby today, it is just over 6 inches thick and is starting to produce faster then i can keep up with.
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Isn’t it insane when they get that big? Some times I place jars of… Things… In dark places. This is where all my Cthulu’ scobys have been birthed.
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Speaking of which… Wow! That is like a 6% acetic vinegar! The nose still sucks, bit holy mole this is gonna work as balsamic (after I age on more oak and back sweeten)
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Oh wow, this one beats some things lurking in the garage. 
But it sounds like it will turn out great.
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I do also, no googling needed.
But, maybe I should have, because a second ferment I do, but only with some added ‘stuff’ not juice. It turns out nice, but maybe not as sweet as some peeps like.
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I like drier booch myself, not really that into sweet drinks, so i just let my second ferment go longer, the kombucha is active enough to eat up most the sugar after about 2 weeks if i’ve second fermented at 2/3 juice 1/3 strong tea kombucha. (i let it get pretty strong before second fermenting)
I do crack/burp my second ferment lids a few times if i’m letting it go longer. you want some pressure, just not blow the lids off or empty the entire bottle when you open it level of pressure! we’ve all been there. hee hee
one time i tried the chia seed kombucha that you see in the health food stores as i grow my own chia. i let the pressure get too great, and when i removed the lid a gelatinous wad/plug of pomegranate chia exploded from the neck of the bottle and covered every surface in my kitchen, including myself. my daughter couldn’t stop laughing at me. i was able to laugh at it later, after i had cleaned up, but my feeling at the moment was somewhere between despair and disbelief/shock.
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Hihi, LOL!
I’m sorry, been there done that, and not only with komboucha. So hence the laugh
To take it short, today I did my routine. Put it in clean bottles, added some vanilla to one, some lemon to the other. Very strong tea and sugar with the leftover and the remaining blob. (I nearly always trow some away)
Next time, 3 weeks from now, reasonable cold over here, I will take 3 instead of 2 bottles and adding juice. Can’t wait.
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