March 15, 2017
If you’ve been to my house at any point in the last eighteen months, I’ve probably made you eat sauerkraut—no small task considering its a highly divisive food. There’s certainly been plenty of it for me to push. I started fermenting in August 2015 to indulge my curiosity and kept at it for the fascination, the pride, and the probiotics. Through practice I’ve gotten pretty good at making it (its not that hard), but thats not the point of this post. Instead, here are five things I learned from smelly, fermented cabbage. (Actually, its not that smelly).