Hmmm, Katy. I’m assuming you’re talking about sauerkraut that has gone through lactic acid fermentation. If so, that’s *real* sauerkraut 😉 If it’s not real sauerkraut, though, it’s bound to have vinegars in it. Regardless, you should be aware that both kinds of sauerkraut may pose problems on an ACD. This is one of those areas where diets differ, but many candida sufferers have issues with *any* kind of fermentation, even lactic acid/natural fermentation. I think I’d research a little more about it before adding it to my diet.
If you do choose to eat it, it would be tasty with mashed rutabagas or mashed turnips. If you can find organic, all natural, antiobiotic free pork (I can hear you laughing and saying “yeah, right!”) it’s very good just placed on top of a pork roast or pork ribs with a little plain tomato sauce, sea salt, and cracked pepper and then roasted in the oven. I grew up eating pork and sauerkraut like this with buttery mashed potatos every New Year’s Day. Some nonsense about it bringing good luck 😉 But it always tasted SO good!
Hope this helps 🙂