A fermenting winter - 10 January 2018

Already four days since I prepared the first batch of sauerkraut in the kapusta pot brought back from Slovakia. The preparation is continuing to bubble regularly, but at a lower pace, with one bubble every five minutes on average. Since it was covered with juice from the preparation, I followed the instructions, resisted the temptation, and did not open the lid to look inside...

In the mean time, yesterday, I got couple of preserve jars with a clip top at Ikea, for a very low cost (amazing in fact!). Then, I followed the instructions from the amazing blog "Ni cru ni cuit" of Marie-Claire Fréderic...