A sauerkraut recipe chock full of crunchy veggies and other flavorful, medicinal foods like turmeric, ginger, and garlic.
Finely chop cabbage into coleslaw sized pieces, then weigh (example: 3 pound). Chop crunchy veggies matchstick style until you reach 1 part the weight of the cabbage (example: 1 pound). Fine dice potent veggies until you reach 1/2 part the weight of cabbage (example: 1/2 pound). Weigh combined ingredients with kitchen scale to get total weight. Then calculate 2.5% of the total weight to determine the weight of the salt you'll need to add.
Put veggies and salt in large bowl and massage until cabbage feels softened and its juices have begun to release (crunchy veggies won't soften very much). Place ingredients in fermenting crock or wide mouth glass jars with fermenting weights. If using a fermenting crock, pour water on lid to make a seal, then top up water every week (or as-needed) when it evaporates. If using glass jars, put fermenting airlocks on top (recommended) or loosely screwed on lid which allows sauerkraut to burp but doesn't allow anything inside (not ideal, but works fine in a pinch).
Allow to ferment for 3-4 weeks or until flavor and texture is ideal. Place in glass jars with lids firmly secured and refrigerate. Use as desired for up to 6 months - maybe longer.
Mad mix sauerkraut https://www.tyrantfarms.com/beginners-guide-to-making-sauerkraut-with-recipes/