I was soured on sauerkraut from my German great-grandmother's recipe, which my mother would make on occasion as comfort food. It involved cabbage, sausages, onions and applesauce in a crock pot, no fermenting. Others may enjoy this combination but I found it vomitose.
Grocery shopping this weekend, I looked around for a GAPS friendly commercial sauerkraut, before I try my hand and making my own. I happened across one called Kiihne, made in Germany, ingredients are white cabbage and salt. It's quite good, nice and sour tasting, very finely chopped, so it has a nice texture. For Ontario readers, I found this at a No Frills store for about $3.
This is my fermenting plan if I ever get the nerve and/or a food processor:
- Cucumbers (for pickles!)
- Turnips (for lebanese dishes)
- Tomato salsa
- Red cabbage (pretty sauerkraut)
- Misc. veggies - cauliflower, carrots, jalapenos
Ps. If you know of a great storebought ferment, leave a message, let me know!