One of the great things about sauerkraut is that it starts fast and can be quite a vigorous ferment. It is excellent for beginners and accomplished fermenters. Better yet, pounding the cabbage is a wonderful stress reducer. It is easy with amazing payoff. Everyone should make sauerkraut. I've settled into a 3% ish brine for mine, as it gives some protection from mold and kahms yeast and adds just enough salty flavor for my taste. Despite this ferment being quite active it will take a good 3 weeks for this ferment to be ready to eat, right around Turkey day. Not sure how I'm going to incorporate it into the meal but there will be this and a bunch of other ferments on the table. Tasted the basic Halloween pumpkin spiced ghost pepper sauce and it is really getting there. The spice is warming and the spices are nice. The saltiness has diminished. There are bubbles throughout the ferment, and the color is changing. The molé sauce is getting there but will need to be milled. The raspberry seeds are quite awful. Anyway that is the #stateoftheferment #fermentstuff #fermentedlife #fuckyeahferments #foodie #urbanoasis #citysteading #cityfarm #foodporn

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