I’ve always admired the meticulously detailed approach wine making takes with their ingredient. Conversely I love the simplicity of sauerkraut’s process which takes no special knowledge or skill. Here we might just have found a meeting of both worlds- a flavor enhancing method that begs for our laziness.
It was our second harvest of wheat this year. In addition to emmer and einkorn we grew an Italian durum, a French Red called Rouge Bordeoux, a specially bred Ukrainian called Banatka, and our flagship wheat which is also Ukranian called Halychanka.