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:

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.


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