Today in the markets of Vladivostok you can purchase homemade European -
style sau kverkraut (mild - tasting, slightly soured white
cabbage known as kislaia kapusta, and stronger, more
fermented white
cabbage called kvashenaia kapusta), as well as sauerkraut's ancient (and much more pungent) close cousin, Korean kimchi.
I rotate a different type of
fermented veggies each week and have found some really tasty varieties at Whole Foods or at a local health food store... my favorites that I rotate are kimchi (Korean
style),
fermented carrots (carrot kraut),
fermented beets (beet kraut), and one that I found called Jungle kraut, which seems to be purple
cabbage, carrots, etc..