Download - The flips side mag issue#1
TheFlips Side
The Flips Side
Issue no.1
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Design, contentand general randomness
Jonas Bundgaardcargocollective.com/jwbun
Direct any questions and love to:[email protected] - §
December 2014Pffffffffhhhhhrrrrrrr
To the girl that makes
every side the flips side.
Thanks for reading this very first issue
1 — Life gives you cabbage Nom
7 — I left my job in New York Wow
19 — No Ouchi, only Cuttles Årh
Do it yourselfSauerkraut in a jar
Begin
Do it yourselfSauerkraut in a jar
End
Do it yourselfSauerkraut in a jar
Nom
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When life gives you cabbage, you make sauerkraut,
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HOMEMADE SAUERKRAUT IS A WORLD APART FROM THE STUFF THAT
COMES FROM THE GROCERY STORE. IT'S CRUNCHY AND DELIGHTFULLY
SOUR — SIMPLY PERFECT
Sauerkraut is often one of the first fermentation proj-
ects recommended to curious DIY-ers, and with good
reason: it's beyond easy to make, it requires very little
special equipment, and the results are dependably deli-
cious. All you need to do is combine shredded cabbage
with some salt and pack it into a container — a crock if
you have one and want to make a lot of sauerkraut, but
a mason jar will do just fine for small batches. The cab-
bage releases liquid, creating its own brining solution.
Submerged in this liquid for a period of several days or
weeks, the cabbage slowly ferments into the crunchy,
sour condiment we know and love as sauerkraut.
How is Sauerkraut Fermented?
Sauerkraut is made by a process called lacto-fermenta-
tion. To put it (fairly) simply: There is beneficial bacte-
ria present on the surface of the cabbage and, in fact, all
fruits and vegetables. Lactobacillus is one of those bacte-
ria, which is the same bacteria found in yogurt and many
other cultured products. When submerged in a brine, the
bacteria begin to convert sugars in the cabbage into lac-
tic acid; this is a natural preservative that inhibits the
growth of harmful bacteria.
Why Should Sauerkraut Be Fermented?
Lacto-fermentation has been used for centuries to pre-
serve seasonal vegetables beyond their standard shelf-
life. The fermentation process itself is very reliable and
safe, and the fermented sauerkraut can be kept at cellar
temperature (around 55°F) for months, although those
of us without cellars can make do with storing the kraut
in our fridges. Besides preserving the cabbage, this fer-
mentation process also transforms it into something in-
credibly tasty and gives it additional health benefits —
fermented sauerkraut contains a lot of the same healthy
probiotics as a bowl of yogurt.
What Do I Need to Make Sauerkraut?
At the most basic, all you need is cabbage, salt, and
some sort of container to store it while it's fermenting.
It's important that the cabbage remain submerged in its
liquid during fermentation. When fermenting in a mason
jar, inserting a smaller jelly jar filled with rocks or mar-
bles in the mouth of the larger jar serves the same purpose.
The cabbage near the surface tends to float, so when fer-
menting in a mason jar, you need to either tamp down
the cabbage a few times a day or place a large outer leaf
of cabbage over the surface of the shredded cabbage to
hold it down. Also be sure to keep the jar covered at all
times with a clean cloth.
How Long Does It Take To Make Sauerkraut?
For a small quart-sized batch like we're making today, the
minimum time is about three days, though the kraut will
continue to ferment and become tastier for many days af-
ter that. As simple as it sounds, the best rule of thumb is
to keep tasting the kraut and refrigerate (or take it cellar
temperature) when it tastes good to you. The sauerkraut
is safe to eat at every stage of the process.
What Can Go Wrong?
Not much! You may see bubbles, foam, or white scum
on the surface of the sauerkraut, but these are all signs
of normal, healthy fermentation. The white scum can be
skimmed off as you see it or before refrigerating the sau-
erkraut. If you get a very active fermentation or if your
mason jar is very full, the brine can sometimes bubble
up over the top of the jar. If you do get a bubble-up, it's
nothing to worry about. Just place a plate below the jar
to catch the drips and make sure the cabbage continues
to be covered by the brine.
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1. Clean everything: When fermenting anything, it's best
to give the good, beneficial bacteria every chance of
succeeding by starting off with as clean an environ-
ment as possible. Make sure your mason jar and jelly
jar are washed and rinsed of all soap residue. You'll be
using your hands to massage the salt into the cabbage,
so give those a good wash, too.
2. Slice the cabbage: Discard the wilted, limp outer
leaves of the cabbage. Cut the cabbage into quarters
and trim out the core. Slice each quarter down its
length, making 8 wedges. Slice each wedge crosswise
into very thin ribbons.
3. Combine the cabbage and salt: Transfer the cabbage
to a big mixing bowl and sprinkle the salt over top. Be-
gin working the salt into the cabbage by massaging and
squeezing the cabbage with your hands. At first, it may
not seem like enough salt, but gradually, the cabbage
will become watery and limp — more like coleslaw than
raw cabbage. This will take 5 to 10 minutes. If you'd
like to flavor your sauerkraut with caraway seeds, mix
them in now.
4. Pack the cabbage into the jar: Grab handfuls of the
cabbage and pack them into the canning jar. If you have
a canning funnel, this will make the job easier. Every
so often, tamp down the cabbage in the jar with your
fist. Pour any liquid released by the cabbage while you
were massaging it into the jar.→ Optional: Place one of
the larger outer leaves of the cabbage over the surface
of the sliced cabbage. This will help keep the cabbage
submerged in its liquid.
5. Weigh the cabbage down: Once all the cabbage is
packed into the mason jar, slip the smaller jelly jar
into the mouth of the jar and weigh it down with clean
stones or marbles. This will help keep the cabbage
weighed down, and eventually, submerged.
6. Cover the jar: Cover the mouth of the mason jar with
a cloth and secure it with a rubber band or twine. This
allows air to flow in and out of the jar, but prevent dust
or insects from getting in the jar.
7. Press the cabbage every few hours: Over the next 24
hours, press down on the cabbage every so often with
the jelly jar. As the cabbage releases its liquid, it will
become more limp and compact and the liquid will rise
over the top of the cabbage.
8. Add extra liquid, if needed: If after 24 hours, the liq-
uid has not risen above the cabbage, dissolve 1 tea-
spoon of salt in 1 cup of water and add enough to sub-
merge the cabbage.
9. Ferment the cabbage for 3 to 10 day. Check it daily
and press it down if the cabbage is floating above the
liquid. Start tasting it after 3 days — when the sauer-
kraut tastes good to you, remove the weight, screw on
the cap, and refrigerate. You can also allow the sau-
erkraut to continue fermenting for 10 days or even
longer. There's no hard and fast rule for when the sau-
erkraut is "done" — go by how it tastes.While it's fer-
menting, you may see bubbles coming through the
cabbage, foam on the top, or white scum. These are all
signs of a healthy, happy fermentation process. The
scum can be skimmed off the top either during fermen-
tation or before refrigerating. If you see any mold, skim
it off immediately and make sure your cabbage is fully
submerged; don't eat moldy parts close to the surface,
but the rest of the sauerkraut is fine.
10. Store sauerkraut for several months: This sauer-
kraut is a fermented product so it will keep for at least
two months and often longer if kept refrigerated. As
long as it still tastes and smells good to eat, it will be.
If you like, you can transfer the sauerkraut to a smaller
container for longer storage.
INSTRUCTIONS
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What You Need
Ingredients1 medium head green cabbage
(about 3 pounds)1 1/2 tablespoons kosher salt1 tablespoons caraway seeds
(optional, for flavor)
Equipment
Cutting boardChef's knifeMixing bowl
2-quart widemouth canning jar (or two quart mason jars)Canning funnel (optional)
Smaller jelly jar that fits inside the larger mason jar
Clean stones, marbles, or other weights for weighing the jelly jar
Cloth for covering the jarRubber band or twine for securing
the cloth
I left my job in New York in the summer of 2011
and moved into a camper. Since then, I have driven 100000
miles around the west, surfing and camping. During the
summer of 2014, I set up a home base in the Columbia River
Gorge. These are some of my stories and photos...
These are some of my stories and photos
Wow
LIMITED SPACE
Living in a camper forces you to prioritize your possessions. You have to be selective. A camper has thirty square feet, mine has
twenty five.
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LL Bean 20° Goose Down bag. Few things are more essen-
tial to a nice camping experience than a good sleeping
bag. 20° covers pretty much all of the temperatures I’ve
come across in the last 60,000 miles. After over 500 nights
in the last two years, my bag is still going strong.
Dr. Bronner’s. I don’t always shower, but when I do, I use
Dr Bonner’s peppermint soap. Honestly its a must. You can
wash dishes, clothes, your hands and even your teeth with
this stuff.
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Down Jacket. I wear this jacket 70% of the time. It packs
down into a travel pillow. I take it everywhere. Patagonia
has a rock solid warranty so if it starts hemorrhaging feath-
ers, you can take it back.
Backpacking Stove. This thing packs into a box half the
size of your fist and can cook a steak. Need I say more? It
also has an auto lighting feature so you don’t need to fuck
around with matches or a lighter, things I’m always losing.
EVERYTHING MUST HAVE MULTIPLE USES. THIS ETHOS ATTRACTED ME
AWAY FROM MY CLUTTERED NY-APARTMENT IN THE FIRST PLAC. HERE’S A
LIST OF THINGS THAT ARE ESSENTIAL FOR MY LIFE ON THE ROAD.
One of my favorite parts of living in a camper is how it has shown me that I can be happy with very few things. I’ve
met a community of people on the road that take more pride in what they do than what they own. These people have
inspired me to think differently about my relationship to things.
A FELLOW VAN DRIVER
11
The sun sagged in the west as I rounded a bend near Tio-
ga Pass in Yosemite National Park. Up ahead, a handful
of rented RV’s and cars filled to the brim with backpacks
and climbing gear dotted a large parking lot. At 9,000 feet,
the Syncro’s engine labored at 5,000 RPM’s in second gear.
Fifteen miles of this climb up from the Valley had warmed
the oil up. Shifting into neutral, I coasted into the lot
and pulled into a parking space. A lone Vanagon with a
hand-painted mural stood a few hundred feet away.
Grabbing a down jacket, I locked up the Syncro and
checked out the Vanagon. It was an early 80's aircooled
hard top that, based on the bike, curtains and artwork, was
most likely someone’s home. Scanning the parking lot, I
saw no likely candidates.
I turned on some Pink Floyd on my iPhone and shoved it
into my breast pocket, as I often do when alone. Marching
to the tunes of Wish You Were Here, I followed the setting
sun’s rays up the hill. Following no defined path, I saw a
group of Teva wearing, DSLR brandishing hikers heading
down the hill.
“Certainly not van dwellers…RV’ers for sure..” I mum-
bled to myself and continued up the hill. My sea legs, and
lungs, were burning by the time I finally made it to the top.
Scanning around the 360 degree view, the last rays of light
bounced off the granite. Picking a ledge, I sat down and
turned up the volume on my phone.
The sun lowered over the sheer granite faces. Zoning out,
the Pink Floyd songs meshed together. Slowly, I realized
that I wasn’t the only one on top of the mountain listen-
ing to my playlist. Sometimes you can sense it. Turning
around, I saw a man in his late forties sitting a hundred
feet behind me watching the sunset. He sat calmly and
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without the anxiousness of a most tourists on a weekend
trip. He had been traveling for a while and was very famil-
iar with spending time by himself. He didn’t fidget or fire
away blindly with a digital camera. Instead, he sat with
watching the sunset over Yosemite Valley as if he does this
every evening.
“He must be the van dweller…” I thought to myself.
For a moment, I felt like breaching the silence and starting
a conversation. For a song or two, I debated in my head.
A certain type of person is drawn to traveling by them-
selves and that type of person, although often lonely, val-
ues solitude.
I kept to myself.
Back in the parking lot, I fired up the Syncro and blast-
ed on the heat. The late October evening was chilly, and
according to a Park Ranger, Tioga Pass would soon be
closed for the season. Backing out of the space, I rolled
down the parking lot towards the exit. The lone man from
the hill was just getting back to his yellow Vanagon. Roll-
ing past, I waved in approval and respect.
He nodded in return with a smile.
HE SAT CALMLY AND WITHOUT THE ANXIOUSNESS OF A MOST TOURISTS
ON A WEEKEND TRIP. HE HAD BEEN TRAVELING FOR A WHILE.
SHELTER
“This isn’t looking familiar, but I think we’re going in the right way,” I announced as I continued hacking through an alder
saplings with a machete.
15
My jeans were drenched from 45 mins of hiking on a com-
pass bearing through dense second growth forest that
more closely resembled canopy jungle than a Pacific
Northwest forest.
Landon, Bill and Tucker acknowledged my reassurance
with silence and continued their personal battles crawl-
ing over and under saplings. The rain had subsided, but
the trees, ferns and bushes held water like a paint brush.
Stopping, I thrust the machete into a moss covered
stump and pulled a rumpled up waterproof topo map
with a handful of GPS coordinates highlighted in red from
the pocket of my fleece.
“Tucker… I think this is where we are,” I said, pointing
towards a small plateau indicated by a U-shaped flat
spot on the map.
Tucker looked up and scanned the surroundings. ”It’s
pretty fucking tough to see whats going on here, but, yah
that looks about right,”
“Do you hear that creek?” Faintly, over the constant
dripping of water off of the fooliage, the sound of a small
creek rushing through rocks was thinly audible.
“Yah, I do. Barely.”
Pulling the machete out of the rotting stump, I chopped
down a Devil’s Club with a deft swipe. ”Be careful of this
shit,” I said holding up a section of the recently severed
Devi’s Club with the tip of the machete before flicking it
to the side.
Fifteen years earlier, I spent time in the same woods
with my Boy Scout troop, working on trails and building
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Lando, time warped from 1971.
8
a makeshift camp. The second growth forest had grown
considerably in that time and the trails had faded from a
group of 12's year olds most sincere attempts at trail de-
sign to obscurity. The only mark of civilization was the
lingering evidence of logging; giant old growth stumps,
the occasional road cut and sporadic steel cable rusting
away at the hands of 70 inches of annual rainfall.
Taking a break from the progress at The Cinder Cone, we
loaded into Lando’s pick up and headed to the southern
tip of the Gifford Pinchot National Forest during a break
in the fall rain. Inspired by childhood days spent build-
ing forts, we brought food and minimal camping gear
with the intention of building a shelter to protect us from
the forcast rain.
We framed the fort between three conveniently located
Y-shaped alders. The platform was triangle shaped with
a square, A-framed roof. We built the roof out of layers
of ferns, maple leaves, and branches.
We worked feverishly for four hours, finishing the roof
shorty after sunset. Passing out after a gorging on a din-
ner cooked on rocks, I prepared for the arrival of the
predicted rain. Waking up, I rolled over and looked at
the fire, the last remnants of a log were melting in to ash.
17
Unzipping my sleeping bag, I jumped down to take a piss. There wasn’t a cloud in the sky. “Guess we didn’t need this fort after all,”
I thought to myself as I stared up at the stars.
18
8
The spacious, cartoonishly decorated main playroom provides am-ple seating for dozens of visitors,
19
TEMARI NO OUCHI
Typical of Tokyo's second wave of cat cafes, Temari no
Ouchi strives to create a destination "relaxation space"
rather than just a place to play with cats for thirty
minutes. Kick back with an imported beer or original
cocktail, or choose from a range of herbal teas and cof-
fee-based drinks. There's also an extensive menu of des-
serts, light snacks (popcorn), and full meals (keema cur-
ry, Hawaiian loco moco).
The spacious, cartoonishly decorated main playroom
provides ample seating for dozens of visitors, and incor-
porates numerous perches, nooks and crannies for the
seventeen resident cats to prowl. Weekday evenings are
a good time to visit - admission is discounted after 6pm,
and there's a flurry of feline activity when feeding time
starts at six-thirty.
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TheFlips Side
The Flips Side
Don't know anything aboutthe wipped cream