Yes, I do the secondary fermentation which involves decanting it into a mason jar when it starts to separate, with some fruit pieces and letting it go for another 2-3h before refrigeration. This takes off the tartness and makes it a little creamier.

My coworker, who is Iranian, usually just drinks it straight (I don’t know about the fermentation time) or with a little mint and salt since this is typical for West and Central Asia: refreshing because of the hot climate and similar to drinks like doogh or ayran.

Slavs eat a huge amount of fermented cabbage