In our Cabbages & Chemistry unit we learned about acids, bases, and neutrals using cabbage juice as an indicator. While our exploration was engaging and educational, our experiments rendered the cabbage completely inedible. We wanted to eat our veggies and learn about pH at the same time, so we decided to try our hand at fermentation.
With the help of the amazing Fermentista Kirsten Shockey, who walked us through the process over Skype, we sliced, salted, massaged, and packed our way through several heads of cabbage, and after a few weeks of fermenting, had some delicious kraut ready to top the hot dogs of our choice.
With the help of the amazing Fermentista Kirsten Shockey, who walked us through the process over Skype, we sliced, salted, massaged, and packed our way through several heads of cabbage, and after a few weeks of fermenting, had some delicious kraut ready to top the hot dogs of our choice.