I play around a lot with fermenting foods and souring veggies. My absolute favorite is spicy, firey, salty, tangy kimchi. However, a lot of people can’t take the heat or the combination of flavors… or, they just prefer something milder.

Which leads me to this compromise. I’m not a huge fan of sauerkraut in its purest form: cabbage and salt. I mean, I’ll eat it. No problem. But for me it can be bland or boring (especially compared to gingery garlicky goodness of kimchi).

So a few weeks

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