I’m not really being tongue-in-cheek. If you’ve never fermented before, you really should give it a try. I’m writing this article at 9:10PM. I left the house at 6:50AM and got home from work 10 minutes ago. Dinner is warming in the oven (leftover lasagna) and I’m going to make a batch of sauerkraut before relaxing the the rest of the night.
I’ll start by shredding cabbage and carrots. I’ll use far more cabbage but I won’t measure the ratio. I’ll stop shreddiing when I have two quarts of shredded vegetables.
I’ll add some garlic and 4 tablespoons of salt. I’ll crush the mixture in my hands for a few minutes and leave it in a jar, covered overnight. If I use a food processor it should take 10 minutes. If I chop by hand, 15.
Tomorrow I’ll cover the vegetables with unchlorinated water and place a smaller jar on top of the cabbage to force it under the water. I’ll leave it covered in a warm spot in my kitchen and begin tasting after day 2. It will take 1-4weeks depending on the warmth of my kitchen.
Fermenting really is that easy. And it’s incredibly gratifying. So, won’t you come along and join in ?