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:Jonaswbundgaard@gmail.com - §

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,

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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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The Flips Side

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