[GoldenRacer]

As a note: lots of sauerkraut sold in stores (at least in America) isn't actually fermented but just cabbage soaked in vinegar which is shelf stable. If you want the fermented kind, make sure you get it from the refrigerated section and check the ingredients and it should not have vinegar.

[snapplebobapple]

Or just make it yourself, it's dead simple to do, especially with all the silicone waterless airlocks for mason jars showing up on amazon under cheap chinesium brand names (the original masontops product was more expensive)

[asow92]

That's a great point and is definitely true.