Foot and Fire

Salt is abundant in our seas so naturally, we preserve food through sea salt not just our dried fish or fermented shrimps we call ginamos but actually we also buro or gamos the vegetables. When I was younger, I saw my father perserving iba or kamias using salt or my mother preserving spring onions wirh salt too.  Sauerkraut is what Germans call their ginburo or gingamos nga repolyo. Since we have a word for this fermenting through salt, I believe we have been doing this too for a long time. Since we need some extra strong guts these days, I decided to lacto-ferment cabbage when I found some beautiful picks in the market. Last week, lacto fermented some long and slender carrots and this week, I worked on the pretty cabbages. 1 kilo cabbage 25g salt Glass Jar I bought a kilo, actually 1.1kg, of cabbage. Choose a cabbage which is heavier and a little greener than the usual, they are what I was looking for to use. I got two heads for 1.1kg. Then I use 25g salt or about 1 1/...