I tried searching and could not come up with anything on the site, if I missed a thread please excuse me? Is it possible to use Napa cabbage or Bok Choi cabbage to make sauerkraut? My granny always made it in a 25 gallon crock over the winter in an unheated porch. I never really liked it. Now that I am older I can do sauerkraut if I drain and rinse it ( canned, jarred or bagged ) then add either shredded apple or a bit of brown sugar to temper the acidity. Recently I made a simple dish of Stir Fried Pork with Napa Cabbage...both hubby and I loved it...no overpowering ucky cabbage flavor. I was just wondering if anyone else has tried making sauerkraut with anything other than typical cabbage? If not I may try the Napa cabbage in a small 2 gallon crock and modify the recipe. Anyone???