My doctor suggested that I eat homemade, raw sauerkraut often. Since I was unable to find one that didn't contain preservatives yet was affordable, I decided to make my own.
So, it's been a while since my homemade, spicy sauerkraut became ready for me to eat. As of today, I am still the only one eating it and have been doing so every day for about a week. Which brings me to an interesting side thought: Why do some people think that if something is homemade, it can't be good?
This recipe is a little spicy and reminds me of a mild kimchi, but it is nowhere near being something that a person like me, with acid reflux, can't have. I have to tell you - just a couple of tablespoonfuls each day on top of my salad has really been wonderful. Probiotic goodness!
I am storing this in my refrigerator where it will continue to ferment slowly until I have used it all up. When this batch runs out, I will try a plain version without the spices, just for kicks.