Fast and delicious veggie stew with garlic smoked sausage...

[Trueblue Texan]

6. Thanks for the salt/cabbage ratio!

Mine is not canned--that would kill the good bacteria. I make small batches. But I'll try the 2% salt/cabbage ratio and see if I can make it less salty.
Another kind of "ferment" thing I've been doing lately is to make a kind of slaw out of cruciferous veggies: broccoli, red and green cabbage, or whatever other crucifers you have on hand. Then I add red and yellow onions, julianned carrots, radishes, turnips, sliced celery--this makes a lot of slaw. I put it in jars in the fridge with a boiled dressing that I make for slaw. I serve it on my fresh greens at every meal. It's not truly fermented, like in salt, but you get lots of fiber by eating it as a dressing for fresh greens. It's really yummy and saves the work of cutting up a bunch of stuff for salads at every meal..