This doesn't look all that interesting, and I had doubts, but then the combined taste is quite extraordinary. The two things together defy maths because it goes, 1 + 1 = 14 million.
It blew my mind.
Homemade sauerkraut is fascinating. I don't understand how commercial sauerkraut came to be so incredibly vapid. Why would they even want to do that? Why be so plain?
I put in too much jalapeño the first time that increased with fermentation, so that was checked with sugar, and the taste is extraordinary. The next batch leaves out peppercorn and fennel seed and has ginger instead. And it too is extraordinary. It's taken my whole life to discover how fantastic salted fermented cabbage can be, all because I thought what the commercial interests did with it was all that there is to sauerkraut. But that is so wrong that it's not even funny.
It's not funny what America did to sauerkraut.
Here's an idea for you that will make you a fortune. Contrive a line of different types of sauerkraut, from hot to sweet to dynamic such as with ginger or turmeric rhizome, or both. And people will beat down your door to get them. There. You now have the formulation to make yourself millionaire.
You're welcome.
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