When my CSA vegetable box arrives full of cabbage, I immediately start thinking of fermented food, but I can never decide on sour kraut or kimchi. Thus is born the kimchi styled sour kraut, I call spicy kraut. Fermenting cabbages could not be easier as they produce their own brine when introduced to sea salt. Make sure to get a fresh cabbage, ready to release it's juices when macerated with sea salt. I love to take my frustrations out on the cabbage and know I am creating a receptacle for beneficial bacteria. When the kraut is assembled, all you need is time, and the bacteria will transform the sugars into an enzyme rich probiotic that tastes great!