My last batch of kraut from a little over a week ago. Or, what’s left of it.
I’ve been a little obsessed with fermentation lately. I can’t get enough if the tangy, complex flavor of fermented foods. I currently have apple cider vinegar, sourdough starter, kombucha and several batches of sauerkraut fermenting in jars around my kitchen.
The sauerkraut is my favorite. I’ve been eating big bowls of…