Today I bottled up some of the sauerkraut from my first batch. It has been going for 11 days; no taste of cabbage anymore and it tastes super tangy. Intrigued to see how the flavour develops.
Also transferred some chaga (Inonotus obliquus), reishi (Ganoderma lucidum) and turkey tail (Trametes versicolor)-infused coconut oil to a smaller jar.
All of it will be gifted to friends in the valley; gifted by the combined efforts of the sun, soil, water, plants, bacteria and humyns.
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