Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. It is one of the best-known national dishes in Germany.
2 table spoons with meals every day.
Just like any probiotic, it is important that it support the micro flora in our digestive system and not dominate it.