After tiring of the poor aging of my beengs, I experiment with a more gratifying form of fermentation. Yes it's sauerkraut Sunday and two Sundays in a row I've been busily chopping up red cabbage and red onion. For the initial ferment to get started, Lactobacillus needs an anaerobic environment. Koreans used to bury their urns in the ground to keep the air out. I just have these Fido jars with an air tight seal.
Does sheng really need air to age?
Last week's batch is chock full of bio activity and ready to eat although it's still on the slightly crunchy side. Sauerkraut is a living food and it's taste will transform daily.