— Terri Baker

Yes, you totally can pickle, um, the, the sauer the sauerkraut at the same time. So I usually will also use that same kind of blend of that. But you could do a hot vinegar over the top of that, um, cabbage, and you can do the same kind of ingredients you're doing in your sauerkraut if you'd like to. It is going to taste a little bit different because part of what makes it, um, you know, the salt helps that kind of s uh, sauerkraut breakdown. Now, one thing that you can do on this, if you're really trying to avoid the salt is you can, um, salt your cabbage beforehand and then rinse it off. It's a very common thing to do with kimchi. Usually when I'm making kimchi, i'll heavily salt my cabbage. Um, and then afterward I'll, you know, rinse it off because what you're doing is breaking down the cellular walls of that cabbage, so you're getting that, um, the consistency and texture you're looking for, but I don't want all the salt in it as well. Now, some people would say, you're not supposed to rinse it off, just brush it off. I usually just don't want all that salt, so I'll, I'll wash it off at the same time. Now, if you wanna pickle it, you can do a quick pick, a quick pickle just using, um, your vinegar water mix as well without the, uh, the, the sugar or the salt in that. But the flavor, uh, and texture will turn out a little bit different. Just do a little experimentation with that. You know, if you wanna do your, your caraway seeds or your apple or something in that, it'll actually all work in the same way. Um, but your salt is part of that process, typically on making that sauerkraut.