Hi all, been experimenting more with fermentation and I made some red cabbage and red onion sauerkraut! So far it’s only 4 days old. Salted the cabbage with 2% salt, but the cabbage was a little dry and wouldn’t release its juices so I covered it in a 2% brine to fully submerge it. It’s a little smelly, kind of sulphurous, but I read that this was normal. I hope it turns out well!
I have gotten really into the study of theatre history recently, and as someone thinking of going to university to study it, I’d like to get a head start! I have a copy of History of the Theatre by Brockett and Hildy already and that’s given me lots of knowledge on important playwrights of the different eras of theatre, but I’d like to know what the people have to say are some of the most influential plays in all of history.
Found at a value village! So were most of the vhs tapes here