This is my second go at making sauerkraut. I think the first time might have given me a bit of false confidence. My first batch was a very straightforward recipe: cabbage, salt and caraway. It turned out beautifully, with a mild (but distinct) fermented flavor and just enough caraway. It was idiot simple (especially since I used a mandoline to shred the cabbage instead of doing it by hand.) Since it turned out so well the first time, of course I had to change several things the second time around.