Sauerkraut

I have been making sauerkraut every now and again....here is one rendition.

This time around I used one head of green cabbage, a handfull of arame (seaweed), and about a Tablespoon of pink peppercorns. A real lesson learned here is to NOT use pepper corns because they end up being an unwanted flavor when eating the finished kraut, they are too potent to eat whole, so I had to fish them out when I served the kraut up each time. Maybe next time I will use flakes to spice it up or whole chili hot chili peppers. Despite this mistake I ended eating all the kraut up! It was delicious! Now I am off to make some pickles....