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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.

Erin Two Chicks Homestead 2y ago

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

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Discussion

Bobbie Parr 2y ago

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).

Erin Two Chicks Homestead 2y ago

This is perfect thank you!