Hens in cold winters, live stock and stored food in 16th, 17th century

[Jamber]

Yep, the veges are grated or sliced very thinly, and not pounded heavily but just lightly bruised. This helps give the lactobacilli something to cling to.
It's a very ancient technique.
I forgot to say, occasionally (especially if weather warmed unexpectedly) a sauerkraut barrel might suddenly explode. There's a knack (if it's kept a long while) to periodically tapping off the gases.
An Aussie version of a sauerkraut factoid: when properly fermented, they smell a little like Vegemite!
cheers
Jennie

 

[Jess A]

I see I see! I used to make water kefir juice - I would put the kefir in with water, sugar, lemon and raisins (you can use other fruits to flavour it) and ferment it for 24-48 hours. Delicious. A little alcoholic but supposedly very healthy for you. You can drain the kefir and keep it in the fridge for up to a week; it lies dormant in the cold.

Winters are very cold in the area I am writing about. So I think it warming up unexpectedly is not too much of a problem in winter anyway, but coming up to Spring it might be.

Thanks again