Oshinko 'Zauākurauto'

Oshinko is a collective, generic name for Japanese pickles made from various vegetables pickled using salt - shio-zuke. Korean kimchi, is the same thing, but is pickled longer than shio-zuke,
with chiles, garlic and green onion. The prime characteristic is they are both fermented, the most common type being cabbage. Fermented vegetables are probiotic, that is to say they are foods that stimulate the growth of microorganisms, especially those with beneficial properties, such as those of the intestinal flora. Although some research suggests they have a benefitial effect on the immune system, etc. these claims are not backed with widespread scientific evidence. Nevertheless, such pickled fermented vegetables have been eaten for millenia across the globe.

Now, what is with the word above - zauākurauto? It is the Japanese word for "sauerkraut".

Sauerkraut of course is a fermented, probiotic vegetable salt pickle, made in almost the same way as oshinko and kimchi. Now some varieties of sauerkraut contain other flavorings such as fennel seed, or caraway seeds with the "Bavarian-style" varieties, but basic sauerkraut is pretty much cabbage, salt that has been fermented in crocks or tanks. Kimchi and oshinko are fermented in large crocks and tanks in almost the same way.
The point of this is many refrigerators have a glass jar of sauerkraut in them, that is about half used and has been setting there for a while. This is a way to be thrifty and give an interesting flavor "repurpose" to that sauerkraut with an Asian flavor. It may sound odd, but it works quite well actually, surprisingly well flavor-wise.
The good thing about this method, is not only is it fast, but the cabbage has already been fermented, so you don't have to wait on that and you get the probiotic plus. You can also make as much or little of quantity as you want without doing a lot of prep work. The only downside to it, is that sauerkraut is finely shredded, whereas oshinko and kimchi tend to be larger pieces of cabbage, so there is some variation in texture.
You could use leftover sauerkraut from a jar in the fridge, or you could get some to make this and of course use for other dishes that use traditional sauerkraut. I do suggest, getting the kind in glass jars or the bagged kraut in the refrigerated section. For this, read the label and make sure it doesn't have other flavors or spices such as fennel or caraway, which are good but won't work for this flavor-wise. Needs to be just cabbage, salt and water. You could even get a can of cheap sauerkraut, but the jarred variety tastes better and is a bit crisper.
There are lots of ways to proceed here as far as flavors. The first step is dealing with the sauerkraut.
Start with a cup or two of sauerkraut, and put it in a fine mesh strainer particularly if it is the canned variety and rinse it well, shoveling it around a few times. If its the jarred or bagged variety, just drain the excess liquid. Let it set in the strainer to exude any excess water and liquid. You can hasten this by putting a saucer on top of it and putting a big can or some weight on top of it. Fermented cabbage like this is like a little sponge.
You squeeze out as much of the liquid from it, so when you add other flavors and liquids to it it will soak them up and flavor the cabbage.

1 cup or 2 of rinsed and drained sauerkraut
Various flavorings - again, you can make it simple or you can make a spicier kimchi style out of it. Japanese oshinko or tsukemono are generally less spicy than Korean kimchi, but you can make it taste how ever you prefer here.
2 to 3 tbsp. sambal oelek or Sriracha Hot Sauce
1 tbsp. gochujang or 1 to 2 tsp. dried Korean red chile powder
1 garlic clove, minced or 1/2 tsp. garlic powder
1 tsp. fresh ginger, peeled and minced or 1/2 tsp. ginger powder
1 green onion, green parts sliced
Shredded carrot
1 tbsp. soy sauce or tamari
A chunk of soaked konbu, chopped up or cut into shreds.
A drop of sesame seed oil
A shot of rice vinegar


Just select and mix a combination of the above ingredients, with the rinsed and drained sauerkraut. Mix it together well. You could eat it right away, but I would recommend letting it set for 30 minutes to an hour, for the flavors to meld a bit.
If you were using half a glass jar of sauerkraut, you could rinse and drain it, and then wash out the jar and simply pack the oshinko zauākurauto right back in the same glass jar.
Serve just like a normal tsukemono pickle or kimchi.