to shift back to a producer society after a brief yet destructive fling as a consumer society, change will primarily need to happen at home. those of us on the planet who lost a generation or two have some skills to reclaim. luckily, for many of us the narrative of convenience and of being provided for by an industrial complex that would allow us unprecedented leisure, and certainly delivered the stuff to go with it, pales in comparison to the great, simple joy in making more of what we need, and needing less besides. that leisure never really appeared. the industrial model has nearly destroyed the basis of life as we knew it - a healthy planet. we needn’t, mustn’t wait for change in governing or in the corporations. we can change our own minds and, more influentially, our own habits. eating habits are creating the land as it looks right now. one of the skills we’ve reclaimed in this process is in making fermented foods. sauerkraut is firmly in my heritage, but i never saw so much as a german aunt make it. thankfully, the library is my grandmother and the internet is my village, so i have learned to ferment sauerkraut and plenty of other foods, and so can you. there are many recipes for this simple food, and i have one for you on appleturnover, but know that it is the safest method of preserving there is. salt will save you, don’t you worry. it might seem like when we make our own sauerkraut we are merely preserving cabbage, or passing a skill on to the children, a friend, or just making something delicious to add sharp, bright flavour to winter’s warming meals. perhaps we are even providing wild probiotics to heal a gut biome so very taxed by the world of pesticides and antibiotics and hyper-hybridised grains, and balancing digestion however basic or acidic it might swing. yet i assure you, when we turn a humble vegetable into a ferment of our own, this is radical activism in support of living in alignment with the earth again. using raw ingredients, restoring flavour, nutrients, health, using the simplest tools at home, for ourselves, feeding ourselves, is resistance. a short guide to fermenting sauerkraut is linked above. do you ferment food? what sort?