What I don’t know about sauerkraut would fill volumes but since I’m going to a plant based diet I found a wonderful home for my favorite little milk kephir family of grains and started sauerkraut which can give you almost the same kind of probiotics.
I ate sauerkraut before but I didn’t even know it was raw cabbage ( I knew the cabbage part) fermented in a brine (salt and it’s own juice). Just chopped cabbage and sea salt.
Seems pretty simple to make. (No cooking! Yay!)
I’ll let you know how it goes in a few days. Like my cowboy says, “if it doesn’t work, all were out is a head of cabbage and a little salt.”
PS: I used a baggie full of water on top of the cabbage in the jar to hold it under the brine. They use plates or something like it with a weight on top when folks make it in crocks. I just had this old pickle jar and no crock so it needed some improvisation.