hi Dr. Jeff-
I have done a lot of reading and I can't find a simple recipe for making sauerkraut. Some say add celtic salt and let it sit for weeks, other say days.
Same with my raw milk and making it into yogurt. One woman recommended making it in a crock pot on low, which sounded great until I read that the low setting is 176 degrees which would kill the enzymes.
PLEASE point me in the direction of the easiest, and most effective recipes for both.