Remember the red cabbage that went into the pickling jar? Well, here it is, in a tasty salad! You could make this with green kraut, too, but the red is extra nutritious - and pretty! This will not taste as good, or be as good for you, if made with canned kraut; the whole point of doing the fermenting jar process is to keep the enzymes alive, to do their good work.
2 cups of raw sauerkraut
1 stalk celery, minced
1/2 red onion, minced
1/8 tsp. cayenne
Raw sauerkraut aids in the digestion of any meal. It is a good source of vitamin C and B-comples. It introduces friendly bacteria into the intestinal tract and helps satisfy cravings. Raw kraut is also an aid in the control of yeast overgrowth in your system (i.e. candida). A simple, historic vegetable dish that should be introduced to any household.
Raw kraut can be purchased in a few health food stores, but is very expensive.
So, learn to make your own - RAW SAUERKRAUT! There are lots of flavor variations, depending on what vegetables and herbs you might choose to include in the fermenting process.