mycelial technology

Sauerkraut: Bottled

31 October, 2019

Today I bottled up some of the sauerkraut from my first batch. It has been going for 11 days; no taste of cabbage anymore and it tastes super tangy. Intrigued to see how the flavour develops.

Also transferred some chaga (Inonotus obliquus), reishi (Ganoderma lucidum) and turkey tail (Trametes versicolor)-infused coconut oil to a smaller jar.

All of it will be gifted to friends in the valley; gifted by the combined efforts of the sun, soil, water, plants, bacteria and humyns.

Colour photo showing five glass jars, one small and four large, in a row on a wooden handrail. The first jar contains a cream-coloured mixture of coconut oil, while the other jars are filled with purple sauerkraut. Trees and a mountain can be seen in the background on the right. A brick building appears along the left margin of the photo.
Vibrant delights in the valley.