Fermentation Night

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!

Sheamus’ bowl of purple cabbage, red beets, carrots, garlic, and ginger.

Sheamus’ bowl of purple cabbage, red beets, carrots, garlic, and ginger.

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.

Bottles of homemade Kombucha Maria brought in for everyone to taste.

Bottles of homemade Kombucha Maria brought in for everyone to taste.

We began by slicing everything up finely and adding salt. Then, we spent a good while massaging and pounding the vegetables to create juice.

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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.

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We’ll leave our jars to sit for about a month before opening them up and having a tasting party!

Our sauerkraut rainbow!

Our sauerkraut rainbow!

Apprenticeshop

THE APPRENTICESHOP IS AN EDUCATIONAL NONPROFIT ORGANIZATION LOCATED ON PENOBSCOT BAY IN MIDCOAST MAINE.
DEDICATED TO INSPIRING PERSONAL GROWTH THROUGH
CRAFTSMANSHIP, COMMUNITY, AND TRADITIONS OF THE SEA.