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For Lovers of Fermented Food - We bring you this collection of 6 vegetables that lend themselves well to making sauerkraut, kimchi, pickles and other lacto-fermented delights.  Includes the following packets (we may have to substitute for similar varieties):

1. Beet, Shiraz - Grated into various ferments or pickled on their own - beets are the king of color! Fast growing; big-tops, smooth round, red roots with outstanding vigor.
2. Cabbage, Columbia -  Cabbage can be fermented plain or added to other recipes.
3. Cucumber, Little Leaf H-19 Pickling - a perfect pickler, pick small and young for the best crisp pickles. 
   
4. Chinese Cabbage, Nozaki Early - An upright heading "Napa" style cabbage lends itself well to fermenting.
5. Radish, Daikon Miyashige - a traditional ingredient in Korean Kimchi, but a versatile root anyway you slice it.
6. Turnip, Purple Top White Globe - A true standby for smooth 3-4" easy to grow turnips.  Can grow much larger but harvested small is best for eating quality. Roots are Purple above the soil line and white below. 

If you are new to making your own lacto-fermented recipes you may want to consider checking out Sandor Katz's excellent book the the subject: Wild Fermentation.