Kysla kapusta is the translation in Slovak of sauerkraut, choucroute in French. While in Bratislava over the new year period, I was struck by the importance of kysla kapusta in the local markets. You can find long lines of people waiting to get a refill of sauerkraut in a glass jar or a plastic bag, along with the juice produced during fermentation.
A few Internet searches later, I got convinced that fermentation remains one of the best way for sailors, even nowadays, to get healthy food full of vitamin onboard that do not require energy for preparation, conservation or even cooking before eating.
This post describe our first attempt at preparing sauerkraut for Belisama...
