I’ve been making beet ginger sauerkraut, and it’s really delicious! There’s probably three times as much cabbage as beets, but due to the strong magic of beets the whole thing ends up very deep red pink. Adding cardamom seeds gives it a really nice flavor, at least in the bites with the cardamom seeds in them. I used a fine grater for the ginger, and even after fermentation there’s some bite to it. Overall a really nice ferment!