mycelial technology

Sauerkraut: Beginnings

22 October, 2019
Colour photo in portrait orientation of a 3L jar filled with purple sauerkraut-in-the-making. The jar is on a wooden countertop and is covered by a blue and white cloth. A glass jar with water is visible inside the bigger jar. Bubbles can be seen forming on the surface of the sauerkraut mixture / solution.
Counter-top fermentation factory.

I started my first batch of sauerkraut on Sunday - something I’ve been meaning to do for a few months.

1 red cabbage, 1/2 apple, 1 carrot, cut finely, sprinkled with salt, massaged and pressed down into a 3L jar. I had to add a little brine after 24 hours to ensure the vegetables were completely covered. I also added a glass jar with water to act as a weight.

It’s already bubbling and smelling delicious. Fermentation is like hospitality management for microbes.