At the end of June, I harvested some of the cabbages and attempted to make sauerkraut out of them. Using the amazing resource, Wild Fermentation, by Sandor Katz I was able to understand the fermentation process. I documented this with the hope of expanding the academic reach of the garden concepts other than the initial agricultural uses.
To watch the video, please click on this link: http://www.youtube.com/watch?v=NajCiLSt1uw
Here are some updated pictures from last week. As you can see, the pink color is in full effect and it smells and tastes like a VERY sour sauerkraut. I have decided to let it sit for two more weeks for the flavors to calm down a bit.