This recipe is very forgiving. As long as you use 50% cabbage, you can mix and match other vegetables that have been sliced, diced and chopped during a knife skills class. If you have never made kraut, try just (or mostly) cabbage first as it’s the most successful fermenter. This is a beginner method that involves no special equipment. For longer ferments and methods using some seriously fun equipment, please use an internet source. They abound.