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 Sauerkraut:
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 sauerkraut 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 sauerkraut periodically and when it is the correct taste and texture, place it in the refrigerator, and begin using it right away.