More Fermented Vegetables

I started three new jars of "sauerkraut" last week. This time I used more than just cabbage and salt. In the jar on the left I included beet, carrot, onion, and apple with the cabbage. The middle jar has eggplant and cabbage, and the jar on the right has brussels sprouts, broccoli, cauliflower, and cabbage. Each jar also includes several spices: caraway, juniper, black pepper, red pepper, coriander, or curry. I had a lot of juice left after I ate all of the earlier-made sauerkraut, so I also added that to each of these jars. Other than the salt in that brine, very little extra salt was added (only a few pinches to the eggplant mixture). The tasting has barely begun, but I think I may have been too heavy with the spices. These might have to be condiments rather than side dishes.