I usually buy 90# of cabbage to make sauerkraut the last weekend of October. Thanks to Hurricane Sandy, that didn't happen so with St Patty's day upon us and cabbage at the farmers market cheap, I figured I'd do it now. Well, I don't now what I did differently this time around but I have 4 huge heads of cabbage left that won't fit in my crock. I can't mash any more in there for sure! I make plain kraut, just salt but does anyone have a tried and true recipes with other ingredients? I have crocks in all different sizes so I thought it would be cool to try something as a small batch to see how it turns out. I have fermented carrots, cucumbers, garlic, turnips, etc so I'm familiar with the process, just wanted to try something different with the cabbage. I was thinking about Kimchee as my hubby loves it but the recipes on line varied quite a bit and that scared me as fermenting is a science, you screw it up and you brew bochalism instead We are pretty adventerous eaters, no kids, so weird is good too for us.