Vegetable love*

A fermentation expert (right)  ran a workshop at the cafe and had us all chopping, slicing and grating while she explained  the  techniques of  salting, smooshing and burping. We went home, beetroot-handed and reeking of cabbage, with jars of soon-to-be sauerkraut and kim chee. These simple, ancient hands-on methods of preservation are gaining new respect in reaction to additive-enhanced,  over-processed commercial foodstuffs. The end result will be rich in flavour and nutritious in bacterial content besides costing almost nothing to make and requiring no special apparatus to store. 
* Marvell-ous!

Extras: smooshing, chopping, jarring.