Homemade sauerkraut.. add this one ingredient

When you are making your batch of kraut add caraway seeds and a dash of sugar to the batch.
It is so delicious it will change your life:)

I’ve never added sugar, but I have included caramelized onions which are pretty sweet. I also sometimes add juniper berries which add a contrasting note.

Sounds great.
Caraway gets used when cooking the sauerkraut a lot in some regions of Germany.

My grandma added peppercorn, green pepper, mustard seed and garlic when fermenting. Gives it a more Eastern European taste.

I'm relatively new to fermenting generally, but have made some sauerkraut and more rotkraut / blaukraut (from red / purple cabbage).  Aside from peppercorns, sometimes I've added flakes or powdered chili peppers to modify the flavour profile.  I'm generally the only one who eats it here so my experiments are to my preferences.

I remember my mother talking about the "kraut" that my great grandparents made each fall.  Cabbage, both green and red, radish, turnip and one other root type veggie maybe rutabaga or parsnip and some onion.  The only other thing mom said was that it was not shredded but cut into wedges and all thrown into wooden barrels in layers with salt and stored in the basement covered with some kind of cloth.  And I think she said the material was held down under the liquid with a disk using a clean brick for the weight.

She never said anything about spices, and there is no one left on her side of the family tree that would know.  Ahhh one more thing I remember now , she said that when the bubbles quit coming to the surface it was ready to eat, which by what she said was served at nearly every meal.

Peace