vegetables + salt + massage + time = sauerkraut
Making sauerkraut or kimchi is not hard, but it requires mindfulness about ingredients and patience during fermentation. In fact, we don’t do the fermenting. The beneficial cultures — already on the vegetables in the field — do the work. We just create a safe environment for them to flourish.
Curious Farm offers small, empowering workshops in making sauerkraut, kimchi, and pickles. There are optimal seasons for making these different ferments. Winter is a wonderful time to make sauerkraut because cabbage turns sweet in colder weather. Spring and autumn give us delicious ingredients for kimchi. To make cucumber pickles, one must use just-picked summer fruit; therefore, in the Pacific Northwest, salt-brined cucumber pickles are a fleeting late summer/early fall treat.