Fermentation

A few weeks ago we learnt about the fermentation process in the food industry. It recently became very trendy. Our lecturer chef Michael Quinn asked me to teach classmates to make sauerkraut. I'm no fermentation expert but i remember my grandmother always making sauerkraut in autumn. It has been made in Poland for many years, using a traditional method. Here is a video showing how it was made in the past:
http://www.youtube.com/watch?v=DdsO_CpdVnY




Nowadays, we have special tools for this process. For example I used a Mason Jar instead of  a wooden barrel, and it works as well.
You can find the instructions on how to make it on this blog

http://www.thekitchn.com/how-to-make-easy-homemade-sauerkraut-in-a-mason-jar-cooking-lessons-from-the-kitchn-193124 


This is the sauerkraut I made at the WIT a month ago.
It is ready to eat. In Poland it is eaten straight from the jar or made into a traditional dish-"Bigos" known as a hunter's stew. 
Typical ingredients include white cabbage, sauerkraut, various cuts of meat and sausages.

I plan on making this dish soon for my classmates.