I'd like regular ancestral cooking emails!
We have a constant supply of two types of fermented vegetables in our house. One is sauerkraut, the other garlic. Here’s the latest batch ready for its 6-week fermentation.
All three of us eat this every day. Garlic is *such* a medicine.
Practically, all it takes is creating a jar like this every 6 weeks: Buying 8/9 heads, peeling, chopping the big cloves in half, adding a brine (5g of salt per cup of water) and keeping the garlic under the liquid (hence the cabbage leaf you can see). That’s it.
It takes an hour. Our sauerkraut-making also happens once every 6 weeks. That takes about an hour too. Two hours every six weeks for ample daily fermented veg is a good deal in my book.
There’s an article on garlic in my linktr.ee and a ‘recipe’ for sauerkraut on the resources page of my website (also linked in linktr.ee).