Home made sauerkraut maybe. In Spain it's impossible to buy anything decent either.
Edit: Low quality may be the result of adding vinegar instead of relying on natural fermentation. Also cabagge should be cut really fine, otherwise the copious amount of juice is not really there to keep it going
If you find some make sure its fermented and contains only cabbage, salt and optionally carrot. No vinegar, no citric acid, no preservatives or anything weird like that.
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I actually have quite a bit in the freezer, I'll have to incorporate that next!
Are you aware where you find that in the US?
That was a very common theme when researching. I froze my leftovers for the winter!
Home made sauerkraut maybe. In Spain it's impossible to buy anything decent either.
Edit: Low quality may be the result of adding vinegar instead of relying on natural fermentation. Also cabagge should be cut really fine, otherwise the copious amount of juice is not really there to keep it going
If you find some make sure its fermented and contains only cabbage, salt and optionally carrot. No vinegar, no citric acid, no preservatives or anything weird like that.