03/26/2026
We will be open this week but will be closed from 3/28-4/4. I will be available on Easter Day and after that, during our normal business hours. If you need to pickup any products soon, please message me before this Saturday.
I just started my first batch of sauerkraut. The large jar contains a freshly cut, large cabbage. The small jar contains a smaller cabbage that is a few days old. It also has a little bit of minced garlic mixed in. I used Himalayan salt and glass fermentation weights for both jars. I have a lot of gut related issues and this stuff has trillions of probiotics. I’m on a journey to help heal my gut! I can’t wait to watch this ferment and I’m even more excited to try it. I have made a lot of things but fermentation is new to me. I would absolutely love any of your fermenting tips!
I hope everyone has a wonderful rest of the week! 😊