At last, after 1 month of waiting, my lacto fermented sauerkraut is ready and it is delicious, crunchy, and sour. I rarely eat sauerkraut and never knew homemade could be so yummy. Adding it into crispy fritters with smoked sausage and bacon makes it extra scrumptious. Although I might have lost some of the lacto fermentation beneficial nutrients, the fritters are worth the loss. They are crispy and tangy, and with the honey mustard sauce, they're quite addicting. I could easily scarf down half a dozen, maybe more, in one sitting.
