We eat A LOT of sauerkraut at our place. A huge spoonful with most meals adds up fast - almost 1 quart jar every couple of weeks. Anjali likes our Plain Kraut best but we like to mix it up, get creative and experiment with different flavour combinations.
This variation is my absolute favourite. I first came across Curtido - an El Salvadorian ferment, in the book Nourishing Traditions 2 years ago and have been hooked on it since! It's super punchy and is the perfect way to add extra flavour to your meals. We have adapted the original recipe to our liking.