Lacto fermented sauerkraut has a tangy taste which might be an acquired taste for some. The sourness of the sauerkraut depends on how long it's fermented. Using the lacto fermentation method you only need 2 ingredients: cabbage and salt. However, you could put other additives in the brine to add unique flavors. Spices, jalapeños, ginger, lemon, dill - the list goes on.