We make what we call Gardenkraut, and it is a combination of whatever surplus veg we have around so the flavour is different everytime.
Our latest batch has Bok Choi, Carrots, Beetroots, Celery and Garlic. We use a mandolin slicer on all veg except the garlic which is shaved with a cheese grater
Oh that is really cool! So you do all that with a certain percentage of cabbage or does kraut not need to have cabbage?
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Bok Choi is the "cabbage" in this recipe, it is a Brassica as well. Yes ferments do not have to contain Cabbage.
Ahh got it! Definitely something I need to dive deeper into
Just don't do a ferment based on Kale, ask me how I know 😉
