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{% block title %}mycelial technology | Sauerkraut: Bottled{% endblock title %}
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    <article>
      <h2>Sauerkraut: Bottled</h2>
      <i>31 October, 2019</i>
      <p>Today I bottled up some of the sauerkraut from my first batch. It has been going for 11 days; no taste of cabbage anymore and it tastes super tangy. Intrigued to see how the flavour develops.</p>
      <p>Also transferred some chaga (Inonotus obliquus), reishi (Ganoderma lucidum) and turkey tail (Trametes versicolor)-infused coconut oil to a smaller jar.</p>
      <p>All of it will be gifted to friends in the valley; gifted by the combined efforts of the sun, soil, water, plants, bacteria and humyns.</p>
      <figure>
        <img src="/bacteria/sauerkraut_mountain.jpeg" alt="Colour photo showing five glass jars, one small and four large, in a row on a wooden handrail. The first jar contains a cream-coloured mixture of coconut oil, while the other jars are filled with purple sauerkraut. Trees and a mountain can be seen in the background on the right. A brick building appears along the left margin of the photo." style="width: 100%;" />
        <figcaption>Vibrant delights in the valley.</figcaption>
      </figure>
    </article>
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