A lot of cultures preserve cabbage by fermentation. Sauerkraut is finely sliced cabbage stored in an earthen crock and layered with salt then allowed to ferment. Korean Kim-chi is chopped cabbage and several other veggies that are coated with a spice and salt mix and then allowed to ferment in an earthen pot, often buried in the yard for several years. Fermented curciferous vegetables are a good source of antioxidents, are thought to help with battling bad cholesterol and help carbohydrate metabolism or weight loss. So it's healthy food that I think tastes good.
Step 1: How I Got the Idea
Several weeks ago I found a couple jars of "spicy mixed salad" on sale at a discount store, it looked interesting but certainly wasn't spicy in my opinion (go figure) it's a mixture of carrots, cucumbers, sweet peppers, onion and various spices. It was tasty especially after I added a lot of sriracha sauce and it got me thinking. I like sauerkraut and I like kim-chi so why not make my own "salad"