If you want to experiment, there are plenty of other ingredients that work with canned sauerkraut, depending on your taste ...

It creates the right conditions for the development of beneficial lactic bacteria, which give sauerkraut its characteristic ...

For more, read Ray McVinnie's feature: Making and cooking with sauerkraut. Sprinkle on 25g of salt (5 tsp). If you have less cabbage, keep to ratio of 5g salt per 200g cabbage. Transfer to a jar ...