Search query: The art and science of fermentation
Video title:  I quarter the cabbages and then I cut the core out of each quarter and then um and then I use the knife using my finger as a guide to uh to shred it kind of finely but really it doesn't matter I I always tell people who are helping me Chopper choice so usually when I work with carrots and other root vegetables I like to grate them um just like this uh there's no reason you couldn't chop them if you'd rather do that uh we're just we're creating surface area if it's uh if it's fine or if it's coarse it doesn't really matter I peel the garlic then I chop it as I chop the vegetables uh I lightly sprinkle salt the key is sprinkling the salt lightly um because at the end we'll mix it all together and taste it and let taste be our guide I love to use some red cabbage it makes a bright uh Pink sourkraut and uh personally I love bright colored food and I think that the colors actually uh you know bring different nutrients into the food so don't be afraid of bright colors as I mix the vegetables together I squeeze them um what squeezing does is it breaks down cell walls the cells want to hold their juices in uh but we want to get the the cells to uh let go of the juices so that the vegetables can be submerged under them so mixing and squeezing and as you do this for a couple of minutes you will notice that the vegetables start to get wet once the juices have have come out of the vegetables then it's time to um pack the vegetables into a vessel um