The days are getting shorter, the sun has lost most of its sting and the evenings are most certainly cooler.
Actually they are cold, yes, the evenings are very cold !
We don’t get snow on the Peninsula and but it is falling in the high country.
Ferments have slowed down and are developing a flavour that a slower ferment with cooler weather rewards us with.
Winter is traditionally a time when windows and doors spend more time closed to keep out the chill of winter. Cabbages are in season and the cooler kitchen temperature is perfect for a long slow fermenting sauerkraut.