Fermentation rotation

The beets were taking FOREVER so after some sample munchings, there was room to downsize the jar and use the brine again.

It’s sort of a hrauchi, mostly kraut with kimchi hints, well, and other stuff so maybe it’ll need a unique name. (Parsley, one micro-sliced pearl onion, a single power-minced garlic clove, and banana peppers plus their brine.) I mixed 1/2 a head of finely sliced organic green cabbage with the ingredients listed above (plus good Mexican sea salt, of course) and the stuffed it down into the jar over the beet brine, perfectly filling the jar with scant room for the glass weight. It’s kitchen bliss when things work like that!

The kahm yeast is present more than I’d like so investing in stainless steel fermentation locks. Future posts…