Fermentation – Sauerkraut

Here is the latest fermentation experiment. Even before knowing if the Kimchi is going to turn out, I’ve gone ahead and started a new one, the classic sauerkraut. No flavoring, just cabbage, salt and water. Let’s see how this one goes. It’s been sitting on the counter for a couple of days, and is bubbling… Continue reading Fermentation – Sauerkraut