Batch 32

I had a good part of the day free yesterday, so I spent it salting the cabbage. It's the kind of thing you only learn by packing the crock. My notes from last time said: ‘Start small.’ Halfway through I noticed a jar that exploded.

That was the cabbage sorted, more or less. I'm happier with the fermentation weight than I expected to be. In hindsight, I was too impatient with the scoby. Most of it went to plan, apart from kahm yeast.

I asked Rosa, who just laughed. And that's November so far, Percy included.