In the past I have tried to make Kombucha and sauerkraut - without much success.
I’ve just come back from the bio shop with raw choucroute as I’ve had a cough now for over 2 months and I’m pretty certain my immune system needs some support.
Come back to read this BBC article about gira, which sounds interesting and manageable, as the fermentation period is short - I’m less likely to forget about it and find a horrible sludgy mess in a cupboard somewhere. I’ll give it a go and report back - I like the idea of adding ginger and keeping the sugar content down (bought fermented stuff I suspect has too much sugar to be beneficial).
