Feeling like a n00b discovering Japan by asking this.
But let me introduce the setup first:
Toyohashi makes shit-tons of cabbages
Japanese like pickles
Sauerkraut is pickled cabbages (water and salt only)
There seems to be around 0 locally produced sauerkraut. All is european import.
What would it take to convince these people to start producing sauerkraut with the excedent cabbages production instead of whatever happenz when you start to see the price in shop reaching 128/cabbage ?...
It's simple as hell to make, you can keep it nearly forever... and it's... well... food... which is always nice to have...
MAYBE I DIDN'T LOOK WELL ENOUGH and it's already available in shopz... but when I prepared garnished sauerkraut for christmas diner with my student it was like totally their first time ever... (and it's people who are in their 40 to 70')