the last post got me thinking, and at the same time, I received a question from someone who started making their own krauts. Her question was: would it be ok to flavor the kraut with a home made herb-paste (pesto like), as it contains oil?
I would be myself very cautious and want to advice to use only fresh or dried herbs, and not pesto or herb-infused oils, as it seems to me an unnecessary risk of botulism?