Tiny Bubbles, Big Smiles

I am thrilled by the sound of the cabbage fermenting. I wasn’t sure it would actually work. I am making my first ever batch of sauerkraut.

The bubbling noise is the sound of bacteria feasting on the sugars in the cabbage and, well, passing gas. This is called lactofermentation.

I attended the recent Sandor Katz fermentation workshop at Pilgrim Church in Tremont. If this experiment works, I might try kimchi next. Learning fermentation and other food preservation techniques is part of my ongoing attempt to eat more locally year-round.