I tried making sauerkraut for the second time ever. I have been reading Wild Fermentation, and very much loving Katz' encouraging attitude. "It's easy and fun! Anyone can do it! Try new things!".
I worked to follow the simple steps of chop, salt, crush, and store. This batch is using several local, healthy CSA vegetables: cabbage, beet, and apple.
It felt great to learn and try new things. I enjoy working with my hands, whether it is crafting food or digging in the garden. I also love the smell of beets - such a lovely, earthy scent.
It took a very long time to crush all of this by hand. Next time I may try dumping chopped veggies into the largest metal pot and attacking it with a potato masher.
Sandor Katz says that the practice of humans fermenting food is older than recorded history. Older than the concept of writing. It feels encouraging and humbling to take a small part in that human tradition.