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templates/bacteria/sauerkraut_beginnings.html.tera

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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>
       <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.
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templates/bacteria/sauerkraut_bottled.html.tera

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         <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>
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