Ginger-apple saurkraut. Used the paste of the pear kimchi, granny smith apple (peeled, matchstick), 2T+ grated ginger, juice from 2 oranges, small head red cabbage, large head savoy. Mixed thoroughly and filled two 3 quart and 2 pint jars. Packed tight, 2-3 inches below top to give room to expand and gases to escape. Then added filtered water to cover and a larger cabbage leaf on top to keep the fermenting stuff submerged.