>>22042754we have different fermented cabbage here, from a slight salad one to full blown saurkraut type when it gets soft. I like it in the middle, you get that strong fermented taste and still have the crunch, the texture. its the one on the pic. cut cabbage and red onion (white is ok), great the carrots, put it in the jar, cover with salted water and leave to ferment for a weak.
