> How could sauerkraut _not_ be paleo?
> All it takes is submerge cabbage in salt water. Make sure it _stays_
> submerged.
> Not the whole ocean, as we want to keep the acids in.
>
> Scientific source says 2.25 % salt.
> Anyone know what percent seawater was 20,000 years ago?

one day while kayaking ,i found a head of cabbage floating on the sea , it
was not pickled nor really raw anymore as the salt started to penetrate .it
was tasty eating .
i also found apples floating that way .

jean-claude