Yes, It's Supposed to Bubble.
Crock & Culture makes home fermentation dead simple. Sauerkraut, kimchi, pickles — good bacteria, zero mystery.
Start Fermenting
Fermentation Is Old. The Panic Is New.
People have been packing cabbage into crocks for thousands of years. It kept armies fed, ships sailing, and winters survivable. Somewhere along the way we forgot how, and now it feels exotic. It's not. It's salt, veg, time, and a little patience. We're here to make it feel normal again.
Salt It
Shred your veg, add salt, and massage until it weeps brine. That liquid is your friend. It's what keeps the bad guys out.
Pack It
Stuff everything into a jar or crock, press it down hard, and make sure the veg stays under the brine. Bubbles will happen. That's the point.
Wait
Leave it alone. Three days to three weeks depending on what you're making and how funky you like it. Taste as you go. Trust your nose.