Sauerkraut and other fermented foods should ONLY be eaten if they are made in a sealed anaerobic container! Store-bought is made with vinegar (bad!) and homemade stuff made in a crock will have wild yeast and mold in it. The same goes for kombucha. Some say you should use a specific probiotic vegetable fermentation culture, some say you don’t need it. I’ve been studying and getting ready to make my own, so I’m just sharing what I’ve learned so far. The Body Ecology people (their diet is specifically anti-candida) have videos on YouTube.
This site sells a specially designed jar: http://www.probioticjar.com/quick-start-guide.html
Or you can just buy special fermenting lids.