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Agribusiness is a business that involves agricultural production. People all over the world make their living by raising livestock and large-scale crop production, but there are also ways you can make money with a small-scale agricultural operation. Here are some ideas for agribusiness opportunities that don’t need acres of space.

Raising Rabbits

You can raise rabbits for their meat, hides and urine (which is used as manure). Rabbit farming has great potential as a small agribusiness because it requires a relatively small capital investment. Rabbits reproduce quickly — many can start breeding from four months old — and they produce a healthy meat that is popular as a delicacy in many parts of the world.

Raising Poultry

There are many breeds of poultry to raise for eggs, meat and feathers. You can choose layers for eggs, broilers for meat, or certain breeds of rooster for the hackle feathers, which are in demand for fly-fishing lures. Broilers kept for meat mature very quickly compared to laying breeds. With proper feeding, vaccination and maintenance, you can make a decent income from the sale of poultry products.

Hydroponics

Hydroponics is a relatively new technology that grows plants without soil, using only water and nutrients. It is increasingly popular everywhere from developing countries to major urban centers, where space is at a premium and outdoor gardens are impractical. Popular crops include lettuce, chard, tomatoes, root vegetables and fruits, though out-of-season flowers are also profitable. The advantages of hydroponic production are that it requires little space and crops mature quickly.

Aquaculture

Aquaculture is the rearing of aquatic products such as fish, crustaceans and aquatic plants. Fish farming is the most common option, with tilapia and catfish the most popular. Another market is ornamental fish for aquariums in homes and offices. Aquatic animals are a good source of lean protein and will therefore always be in demand. And there is also the trend of combining aquaculture with hydroponics (aquaponics) as a way to expand your business opportunities.

These are just a few of the many agribusiness opportunities available for small-scale production. In addition to raising agricultural products, you can consider expanding into processing — making sausages from rabbit meat, for example, provides another earning opportunity. Picture yourself just doing it!

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Sauerkraut: The Gut-Healthy Food You Gotta Make

There’s nothing like the taste of homemade sauerkraut. This homestead food is packed with gut-healthy flora that boosts your immune and digestive systems. Ferment your own sauerkraut for pennies, using ingredients already in your kitchen.

Homemade Sauerkraut Recipe

Ingredients

● One head red cabbage
● Sea salt (2.5% of the weight of the cabbage)
● Optional: carrots and caraway seeds

Equipment

● Half gallon and half pint mason jars
● Plastic lid with airlock or a fermentation crock
● Food processor
● Kitchen scale

Directions

1. Remove the outer leaves from the cabbage and wash thoroughly.
2. Quarter the cabbage and discard the core. Hint: cabbage off-cuts are great in compost!
3. Use the kitchen scale to weigh your quartered cabbage in grams. Write this number down; it will determine how much salt you use later.
4. Using a food processor grating attachment, shred the cabbage finely. We’ve found that a machine will get you the most uniform cuts for even fermentation.
5. Use the trusty kitchen scale once again to measure your salt. For every 100 grams of cabbage, you need 2.5 grams of salt. It takes a little math, but it’s worth it!
6. In a large bowl, mix the shredded cabbage with the salt. You can add carrots or caraway seeds at this point if you’d like.
7. Mash the mixture with your hands or a potato masher for a good ten minutes. Your goal is to squeeze liquid out of the cabbage, which will be your brine.
8. Move the shredded cabbage mixture to a Mason jar or crock.
9. Add the brine and ensure all of the cabbage is submerged in the liquid. You can top the cabbage with a small Mason jar to ensure it’s completely submerged.
10. Fasten the lid on either your Mason jar or crock. Store the sauerkraut in a dark closet in an area with a temperature of 65 – 80 degrees.
11. After two weeks, start tasting the sauerkraut until the desired taste is achieved. This can take up to one month.
12. Once done, store the sauerkraut in the fridge to stop fermentation.
13. Share and enjoy!


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