Free from Quarantine!

Freedom

Friday July 24th was my last day of quarantine, so when I woke up on Saturday morning I was free!!!

                                                  

That morning I attended a 3 hour class/seminar hosted by the cafeteria staff about how to make sauerkraut and the concept of "food as medicine"; it was a lot of fun! Its amazing how much the food we eat can either help or hurt us. The cafeteria here at YWAM Kona has made many changes over the past year trying to make the food served to staff and students fresher and healthier. The 25 lbs of sauerkraut that we made during the class will be served on campus over the next two months; we got to sample some from a batch they made earlier...and even though I am still acquiring a taste for sauerkraut I thought it was really yummy! I will include the recipe we used at the end of this post if you want to give it a try yourself.  For the rest of Saturday I just enjoyed being outside walking around Kona and the YWAM campus. I did visit a doctor on Saturday because the day after I wrote my last blog post I woke up with really bad vertigo; so my ears are still having an issue. I have a lot of congestion which is causing continuous inflammation in my Esuatchian Tubes; the meds I have been taking lessen the congestion, but don't actually make it go away completely. I am still on some meds but I am also now trying to go dairy free for while to see if that helps!

This was posted in the doctors office!
Have you ever been to the doctors and had them pray for you?  Such a cool experience.

I am still figuring out what a normal week will look like but two things that I know I will be doing is learning about the prayer ministry, Restoring the Foundation, and also helping out on the campus's natural farm a few hours each week! The farm supplies produce to the campus cafeteria and to people in need in the Kona community; the farm also teaches staff and students skills and information about natural/sustainable farming that they can bring with them on outreach to the nations. I have wanted to learn about the natural farm since I was a student (2019 so I really excited and grateful for the opportunity now. Today (July 30) I helped to harvest lettuce grown by aquaponics.

                            
                                                  

Lettuce-grown by aquaponics

Cilantro-grown by aquaponics

Views and sunsets from the Condo complex where I am living:

Answered Prayer

1. My two weeks of quarantine were good! I am totally glad to be free but the time in isolation was mostly good.

Prayer requests

1. My ears :)

2. My laptop needs fixed eventually- the backlight is not working so even with the computer turned on the screen is black. To write this blog post I am using a computer in an office on campus.

3.  Dependence on the Lord to equip me as I learn about the prayer ministry

Sauerkraut Recipe

1. Rinse 1 medium head of green cabbage. Remove outer leaves and set aside. Quarter and de core the head.
2. Shred the quartered cabbage in long stringy pieces (Can use food processor or hand held cheese grater)
3. Add 1 TBS of sea salt. Mix and wait 20min.
4. Work cabbage with your hands until it sweats or until you have juice coming from it.
5. Place shredded cabbage into a fermentation crock or container and press until you have juice over the cabbage.
6. Layer the outer leaves over the cabbage and press until you have juice over the top of the leaves.
7. Place weights in crock and put top on with water seal. (If using another type of container you can use a plastic bag pressed over the top of the surface and down along the sides between the container and the cabbage to seal it off from the air, then fill that bag with water and tie it shut. The purpose of this is so that gas created during fermenting can escape but air cannot get into the cabbage. ** do not put air tight lid on top,  lots of gas is created during fermentation and the result will be messy :)
8. Place the Crock or container in a warm place (65-75 degree for 10 days to 6 weeks)-longer makes stronger more tart/bitter taste.
9. After desired length of fermentation remove top leaves and discard. If there is any mold on top remove this also.
10. Place sauerkraut in glass jars and in refrigerator (33 to 45 degrees). Enjoy!