Needed a little dopamine carrot on a stick to get me through my teaching prac
so I've put on a batch of sauerkraut. I've done lacto-ferments before and its
always been something I intended to get more involved in. My last attempt was
with some leftover cabbage in a tiny jar with some cardomom. This time I've
followed a simple Latvian recipe: a whole green cabbage, two carrots, a couple
tablespoons of carraway seeds and about ten juniper berries. I aimed for about
2% salt by weight but it ended up closer to 2.5%. Let the salt draw out the
liquid in the cabbage and now I'll leave submered in a proper fermentation
crock for the next two weeks. Hoping to use it in some piragi if all goes well.
Curious to hear if anyone else out there does any ferments?
