So i had a head of cabbage from our CSA that i wanted to use and wanted to make a sauerkraut. I've always done it cooked in the past. This was a true fermented kraut. I did ginger carrot and savoy cabbage in a saltwater brine for about a week. I tested it a few hours ago, and i'm not blind yet, so i'm assuming it's fine.
What do you think i can use this particular sauerkraut for? It definitely doesn't seem like teh type of kraut i'd put with bratwurst. I was thikning maybe some sort of banh mi or something? I wish it was a little more gingery, but i suppose i could still add more and just leave it in the jar. I have two quarts of the stuff.