In the book I have with the okara granola recipe, is a recipe for sauerkraut which I was interested in trying.
In Japanese, they call sauerkraut, "nyu-san-cabbage" (fermented cabbage).
The recipe says it should take about 3-6 days but because it is still quite warm here, this was ready in 2 days.
1/4 purple cabbage, julienned and rinsed
1 teaspoon salt
1/8 teaspoon sugar
3 bottled drinks
Place cabbage into ziploc bag with salt and sugar.
Massage bag, take out air, seal bag.
Place 3 bottled drinks on the bag, like placing weights on when making tsukemono (pickles).
Wait 3-6 days (mine was done in 2)
There should be tiny bubbles and when you taste it, it should be sour-ish.
NOTES: super easy and pretty tasty. Purple cabbage has been hard to find these days, but I hope to make this again.