Hi! Has anyone ever tried making "kraut" with senposai? It's a cross between cabbage and komatsuna, and the leaves can be HUGE - bigger than collards. I have a few bags that didn't sell at the market today, and was thinking of giving it a try. I often bring home leftover collards from markets too, so was thinking of possibly fermenting them too. I'd love to hear any experience with fermenting various greens. I do my own kraut, and turnip sauerruben, and love them both. Thanks!