Just a quick update to let you know that after 6 weeks of my pots of cabbage fermenting (see blog here for recipe), we opened a pot on Saturday and.... yum!

What a success.... kids loved it, grandparents enjoyed it, partner thought much better than the shops as slightly milder....

So once again thank you Laurence at Body to Soul for your guidance and if you would like to learn fermenting techniques with Laurence you can always join her workshop in spring next year.

I'm ready to start my next batch... carrots I think, maybe beetroot and of course more yummy cabbage (green and red).... anyone else got some favourites?