This weekend, some of our neighbors put on a backyard show. Rather than being a circus or a community play, it was a fermentation festival--complete with tastings and demonstrations.
The "fermaments" were incredible--crisp and flavorful (unlike the mushy fermented vegetables that came out of my first attempt at making sauerkraut).
Not everyone realizes that homebrewing is the same basic process--but thank goodness it is, because that fact let us have beer with our sauerkraut:
There were other beverages, including pomegranate kefir, coconut water kefir, kombucha, and even a demonstration of making sake:
This is definitely on our to-try list, along with making mead.
My favorite demonstration was of speed-slicing cabbage using a kraut board and a protective kitchen glove (filled with metal meshing to prevent cuts):
and then smooshing that cabbage for ten minutes to make sauerkraut:
The lovely, sharp taste of the crunchy vegetables--along with the fabulous company-- made this an inspiring afternoon.