I am trying a new recipe this week for sauerkraut. I grew up eating this with potatoes and sausage in typical dutch fashion, but I always hated it. So I am going to try a new recipe for fresh sauerkraut. It is just cabbage and salt packed into jars and left to ferment for 2-3 weeks. It is supposed to be very good for you full of good bacteria, like yoghurt.