What do apprentices do on a Saturday night? Well, this past Saturday, a handful of them were elbow deep in pots and bowls of ribboned cabbage well on its way to becoming sauerkraut!
Following a primer on Kombucha taught by Maria, the group had a chance to try their hands at a little fermenting of their own. Each apprentice brought a mix of different vegetables, like carrots, ginger, apples, and beets, to add to the cabbage base.
We began by slicing everything up finely and adding salt. Then, we spent a good while massaging and pounding the vegetables to create juice.
Once there was enough liquid to cover the kraut, we loaded up jars and placed a cabbage leaf on top to help protect the mixtures as they ferment.
We’ll leave our jars to sit for about a month before opening them up and having a tasting party!