{% extends "nav" %}
{% block content %}
    <article>
      <h2>Sauerkraut: Beginnings</h2>
      <i>22 October, 2019</i>
      <figure>
        <img src="/bacteria/sauerkraut_jar.jpeg" alt="Colour photo in portrait orientation of a 3L jar filled with purple sauerkraut-in-the-making. The jar is on a wooden countertop and is covered by a blue and white cloth. A glass jar with water is visible inside the bigger jar. Bubbles can be seen forming on the surface of the sauerkraut mixture / solution." style="width: 100%;" />
        <figcaption>Counter-top fermentation factory.</figcaption>
      </figure>
      <p>I started my first batch of sauerkraut on Sunday - something I’ve been meaning to do for a few months.</p>
      <p>1 red cabbage, 1/2 apple, 1 carrot, cut finely, sprinkled with salt, massaged and pressed down into a 3L jar. I had to add a little brine after 24 hours to ensure the vegetables were completely covered. I also added a glass jar with water to act as a weight.</p>
      <p>It’s already bubbling and smelling delicious. Fermentation is like hospitality management for microbes.
    </article>
    <hr>
{%- endblock %}
