Most sauerkrauts that you come across in stores and restaurants actually contain no live enzymes -- the most nutritious aspect of the dish. If you are eating sauerkraut for the health benefits, the best thing to do is learn to make your own, which requires a fermenting crock pot.
When it comes to fermenting crock pots, there is one name that stands above the rest: Harsch. The stoneware pot is easy to clean and absorbs almost no water, so there is no mold to corrupt the fermentation process. The lid is weighted down with stones included by Harsch, and the gutter design which holds the lid and uses water to create an airtight seal, creates a clean sauerkraut, free of yeast and other contaminants.
Although the process takes four to six weeks, it is well worth the wait. The high fiber content, vitamin C, and friendly bacteria aid digestion and help maintain a healthy immune system.
If you feel a little intimidated by the whole idea of fermented food, don't worry! The fermentation process has been used as a natural preservative for thousands of years. The flavor added to today's sushi rice is meant to mimic the flavor of fermented rice, which is historically how sushi was made. Kim-chi, a Korean dish, is often made with fermented cabbage, a spicy, garlicky variation of sauerkraut. So get back to your roots, throw on a bear hide, wield a club, and make some ''real'' sauerkraut!