Fermenting food

One needs first to be convinced that fermented food is good, in particular for seamen. The story of sauerkraut onboard ships seems to start with James Cook embarking onboard the HM Bark Endeavor more than 3.5 tonnes of sauerkraut when departing in 1768 for the South Pacific. Three years later, upon returning to England, he had not lost one seaman to scurvy!

We have not (yet) suffered from scurvy on board Belisama, but in our quest for autonomy while sailing the Baltic seas, fermenting food looks like an optimal option.