We are coming to the end of the cabbage season in Sydney, Australia so rather than lament the change in season lets embrace it and move onto an alternative and still simple way of fermenting the new season with cultured vegetables.
Let’s get started – with Sauerkraut!
When starting out on the path of fermenting foods, an easy place to begin is with cultured vegetables, particularly sauerkraut. There is so much variety and you can start with something very simple and diversify from there, using: colours, textures, herbs, spices as well as incorporating new vegetables as they come into season.
There are countless variations in recipes and you can have fun in the kitchen creating your own variations once you feel comfortable with the basics...