sauerkraut and a lonely pickle
There has been a bit of a fermenting frenzy circling our office. Kombucha bubbles at our desks and words such as scoby and kefir often fill the air. Fermentation is an ancient 8000-year-old practice, responsible for delights like kimchi, sauerkraut, yoghurt, wine and cheese and stinky stuff like nato (eewww).
Since local fermentation goddess Lisa Thornton of Get Cultured pickled it up on air for our RTRfm 92.1 show The Food Alternative, my interest in pickling, fermenting and basically cramming anything into a jar quickly escalated into an obsession. So when I found both sauerkraut and a lonely pickle on my plate at Sixteen Ounces, I instantly called it love.