Fresh homemade sauerkraut

Opened up a new batch today, and it is realllly good! The sauerkraut you make at home is so much better than anything you can buy in the store, and very nutritious and much better for you. It almost qualifies as a superfood, due to the probiotics and vitamins and enzymes it contains. This batch has been fermenting for four weeks. I make it in a Harsch Fermentation Crock which comes from Germany. It has weight stones and a special gutter that the lid fits in and seals with water so you always get a perfect batch. This one was made with cabbage, salt, caraway seeds, celery seeds and dill seeds. I lined the bottom of the crock with grape leaves, and then put a layer of grape leaves on the top. The photo doesn't do it justice. You really have to taste it. It has a very crisp clear taste, not too sour, just right. Had hot dogs with sauerkraut, homemade potato salad, and a fruit bowl of plums and bananas for dessert for supper tonight. It was delicious. Fresh, raw, naturally fermented sauerkraut is a real treat that everyone should enjoy. Even people who say they don't like kraut like it when it's like this. Yum!