Kraut must be outlawed. It directly impacts the emission of methane gas by humans further debilitating the planet.
You left out the part about making sure the stuff is at least one mile down wind from any human habitation.
It may also cause insanity...
From Sept 11, 2001, New York Times article/interview with Obama associate and friend, William/Bill Ayers.
"During his fugitive years, Mr. Ayers said, he lived in 15 states, taking names of dead babies in cemeteries who were born in the same year as he. He describes the typical safe house: there were usually books by Malcolm X and Ho Chi Minh, and Che Guevara's picture in the bedroom; fermented Vietnamese fish sauce in the refrigerator, and live sourdough starter donated by a Native American that was reputed to have passed from hand to hand over a century."
(snip)
"Mr. Ayers, who in 1970 was said to have summed up the Weatherman philosophy as:
'Kill all the rich people. Break up their cars and apartments. Bring the revolution home, kill your parents, that's where it's really at,' is today distinguished professor of education at the University of Illinois at Chicago.
New York Times, September 11, 2001:
"No Regrets for a Love Of Explosives; In a Memoir of Sorts, a War Protester Talks of Life With the Weathermen"
http://query.nytimes.com/gst/fullpage.html?res=9F02E1DE1438F932A2575AC0A9679C8B63&sec=&spon=&pagewanted=1
Add chile powder, garlic and some dried shrimp or anchovies and you will have kim-chi!
I grew up eating home made saurkraut- msde in a crock that held at least 40 gallon- never covered, always weighed down so the brine covered the kraut, scum that formed was skimmed off every day or so. It sat out in the back yard behind the house in the semi-shade. I suppose by today’s standards I am dead.
Dill pickles also made in a very large open crock. Very good stuff.
I’ve made Sauerkraut before. Good stuff. :)
Kefir and miso I can take in small amounts as for the rest... you wouldn't like me if I ate them.
It's a shame because I love them so. There is nothing better then a plate of sausage and sauerkraut.
I want to buy 10 gallon crocks this year (local potteries still produce them here) and try my hand at my own sauerkraut. Once it’s fermented I’ll can it.