Egregoros

I really need to learn patience when it comes to making it. I used way too much salt the last batch because the juice wasn't coming out fast enough. You have to rub the cabbage a lot over time.

Just buy https://www.bubbies.com/products/sauerkraut pickles and sauerkraut, it's made the proper way instead of the shit most stores sell it is actual brine. It's a bit pricey, but very good, I literally ate half a jar last night.

Yes, making your own ferments is a huge boon for self sufficiency, not only keeps for absurd amounts of time and is very nutritionally dense, the medicinal properties are well, as we see here, ever expanding.

I agree, my wife does scobees for honey jun and kombucha and we have done fermented foods properly, in fact she's hosting a class on it here at the farm in May. I was just giving a product off the shelf that isnt horrible.