Tago Mago                                                      Posted 2024-08-29
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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?

EOT

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