Honestly my favorite is really simple, shredded cabbage, about 1/3rd that volume in carrot shreds and caraway seeds.
I also mostly make kraut only when there are grape leaves around for keeping it crisp. I don't make a ton because I am the only one who eats it.
I need to just experiment. I have a beautiful fermenting jar that I was given that I’ve been too nervous to use.
I’ve experimented this year with ferments and I really liked 60% cabbage with carrots, cutting celery, pea shoots and hot peppers. Salt to taste, a month fermenting and it was perfect. One with beets was also good.
I will have to try that. I think playing with the flavor is where it’s at. My childhood memory of kraut is just sour yuck
Yeah it was definitely a different experience when I added herbs, heat and microgreens. Just keep 50% minimum as cabbage and salt it to let out the juices, then mix in flavours and add more salt as needed.
I like that you can taste as you go and if I like it raw, I usually like it 3x more fermented because it all blends together beautifully.
So I’d say use the flavours you enjoy (dill and garlic sounds tasty).
This is perfect thank you!
