It is time to get the gears rolling again, so I suppose now would be a good time to discuss some of the non-brewing stuff I have been up to lately. Notably, I have gotten really excited about some of the other forms of fermentation, especially food-related. Pickling seems to be the current hot thing–all the cool kid restaurants around me offer artisanal pickle spreads–and I have always been found of sauerkraut, so I thought it would be fun to try it out myself. Having just kicked off my first batch I am just getting started, but I thought I would share what I have learned so far.

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