Nothing revolutionary here. Just follow the basic steps in Megan's earlier post about sauerkraut and add whatever other tasty (or colorful) things you want. I chose apples and carrots for their hint of sweetness and for the colors they add, but you could try just about anything.
Being as it's a bit colder these days, this batch will probably take a few weeks to ferment to my liking ... just in time for Thanksgiving, come to think of it.
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