Marinated foods and sauerkraut spice suggestions!

[Narnia]

What are some other things you can marinate in Bragg's ACV? I already have a jar full of ginger marinating in ACV in the fridge and it's pretty good. I have some before I eat anything raw(salads or juice) and before any high fat meals and I enjoy it. How long can it last before I should make a new batch?

What else can be marinated? I heard cucumbers but how would one go about doing that? Anything else?

As for sauerkraut, what are some good spices that work well with it? I already tried red pepper flakes which were great and now I have three jars with oregano/red pepper flakes in the cupboard. What other spices should I try?

[itslaura]

I've marinated jalapeno peppers and chopped onions. The onions held their crunchiness, even after maybe a month or so. I'm going to add carrots and some califlower to it too, like the pickled condiments you see on Mexican tables. Some recipes call for lightly cooking/frying the vegetables first. I haven't done that, depends on what you like.

[shelley]

I made my Mexican saurkraut (cortido) with Napa cabbage (it's a softer cabbage, I like it better than regular), red onions (red onions are sweeter), carrots, Marjoram, Garlic and Basil.

Nourishing Traditions has lots of fermented veggie recipes. The one I want to try next is a combo of beets and carrots.

Things marinated in Bragg's will last a long long time. I also like to marinate cucumbers, jicima and red onions in it, sweetened slightly with Stevia. For additional flavor, add a bit of soy sauce and toasted sesame oil and ginger.

[LK]

I add very finely chopped onions, grated carrot, little black pepper to sauerkraut plus olive oil. This is excellent (tastewise) to eat with fish.

[spo1977]

just a bump.

[shelley]

I also like to add tons of toasted sesame seeds to my vinegar/toasted sesame oil/soy sauce type salads.