Not a holy resurrection thread, using the search function before I post my latest...and this popped up.
I have tried canned [censored] every so often, but I really didn't like it...kept trying to see if my tastes changed, and in the States, had a hotdog that really worked with it, mustard, and a little ketchup.
Last Sunday, was in the supermarket, and some 1L preserving jars were there and looking very pretty...some cabbage.
I've got a mason jar with a great block of Himalayan rock salt (bought from the local farrier) in it making a super saturated brine. We don't use salt per se, a little brine.
Chopped and bashed a cabbage, dropped it in my new preserving jar, and 6 tsp of brine, added as the jar got full. Bottled water to cover, and put in a warm, out of sun area...Fermentation was obvious, but not drastic, and on day three, I refrigerated, and added to Wed/Thurs lunch salad.
Today (Friday), I took a bread roll, with butter, ham and wholegrain mustard, and a little jar of my [censored].
Assembled it at a very late lunch, and it was absolutely gorgeous...acidity, crunch, a little sweet/salt.
I think I'm hooked, it was very uncanned, and very fresh tasting.