Krazy Kraut!

Today I "harvested" the sauerkraut I started a little over a month ago. It's just been sitting on my counter doing it's thing and I've just let it do it. I'm not a sauerkraut expert and perhaps I've never had "fresh" sauerkraut before but I'll be damned if this isn't some of the best sauerkraut I've ever tasted. The tang is great without being overpoweringly acidic and it is still fairly crunchy. I can't say it's due to anything I did since I basically just added salt to cabbage but it is definitely a solid result. Now I need to figure out what exactly I would eat this with.