Ethnobotanical based ferments: Saltbush Sauerkraut (Atriplex cinerea) and Native Thyme Salsa (Prosanthera incisa) These ferments are a new addition. I have been eating wild native plants for years but this is the first time that I am combining my two loves and I'm very excited by the outcome. Saltbush Sauerkraut Ingredients 1/2 white cabbage thinly sliced 2 tablespoons salt - I use Australian salt flakes 2-3 branches saltbush ( Atriplex cinerea ) leaves removed from branch