15 lines
1.1 KiB
Plaintext
15 lines
1.1 KiB
Plaintext
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{% extends "nav" %}
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{% block content %}
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<article>
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<h2>Sauerkraut: Beginnings</h2>
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<i>22 October, 2019</i>
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<figure>
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<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%;" />
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<figcaption>Counter-top fermentation factory</figcaption>
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</figure>
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<p>I started my first batch of sauerkraut on Sunday - something I’ve been meaning to do for a few months.</p>
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<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>
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<p>It’s already bubbling and smelling delicious. Fermentation is like hospitality management for microbes.
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<hr>
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{%- endblock %}
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