We make our traditional German-style Sauerkraut with organic cabbage (either from our own garden or other local farms), sea salt, and either bay leaf, caraway, or juniper berries. We can’t eat our sausages without it!
Korean-style Kimchi has the same cabbage and sea salt, plus a little red cabbage for color, and also organic carrots, onions or leeks, daikon radish, ginger, garlic, and chile pepper.
Latin-American style Cortido is made with cabbage, sea salt, carrots, onions, oregano and chile pepper flakes.
Two more pickles – a turnip, beet, and onion mixture with a nice horse-radishy flavor, and pickled daikon with ginger will be available sometimes as well. I like the turnip mix on sandwiches!
Visit this link for great information about lacto-fermentation and how it helps “promote the growth of healthy flora throughout the intestine.” https://westonaprice.org/food-features/501-lacto-fermentation.html