I love that you can make sauerkraut with nothing more than finely chopped cabbage, salt and time. I added some caraway seeds to this one and have had success with red cabbage, apple and coriander too. To get an idea of the technique, head over to Sandor Katz’s Wild Fermentation page here.
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And here is what it looks like for real.
My friend, Jane, introduced me to my latest fermenting foray (previously, I had only tried yoghurt and alcohol).
After being inspired by Sandor Katz's "The Art of Fermentation" and coming back from my Mapua trip with a couple of cultures, the boyf tolerated the build up of various jars and crocks in the house (kombucha and sauerkraut) and kindly shouted me a ticket to a fermentation workshop, hosted by the Australian, Sharon Flynn of The Fermentary. Unfortunately, I accidentally deleted half the photos on my phone this week, so these images are grabbed from Sharon's Instagram.
I went along to the workshop thinking I would learn a little, but came away with a lot of notes and a better understanding of fermentation, including some of the things I had been doing wrong (I'm surprised my kombucha has done so well - that SCOBY is bulletproof!). I don't think I'll be attempting milk kefir again any time soon, but there are definitely a few other things on my list.
