This is one of the healthiest foods we can eat. I have it for breakfast with a hard boiled egg and avocado, and often add it to salads. If saurkraut is in your salad, you don't need a fancy dressing, just add olive oil.
Easy Homemade Saurkraut :
You will need: One head cabbage (I use red cabbage for added vitamins and cool color).
2 to 3 Tablespoons of salt (I use pink Himalayan Salt)
1/2 Cup Tuber Tonic
Cut the cabbage fine in a big bowl. Add a heaping teaspoon or Tablespoon of salt after each third and work the salt into the cabbage with your hands after ach addition,or smash the cabbage and salt with a potato masher.
Once you have all the cabbage and salt mixed together, add the 1/2 Cup Tuber Tonic and mix thoroughly.
Divide the Saurkraut into two quart jars and press it down so that the cabbage is covered with liquid . If there's not enough liquid, add more Tuber Tonic. Place a lid on each jar, loosely enough for gas to escape as fermentation starts. Leave the jars at room temperature for 3 to 7 days. Taste your saurkraut periodically and when it is the correct taste and texture, place it in the refrigerator, and begin using it right away.