I found you post informative. My GI is out of balance from oral antibiotics and I have seborrheic dermatitis about the face and scalp. Right now, I have 3 gallons of cabbage fermenting in a water locked crock that should be ready in about 2 weeks. Since you mentioned eating sauerkraut everyday for three months, I would like to know the quantity of kraut you ingested each day.
Currently I average eating every 4 hours via a g-tube, which means I liquify every thing using a Vitamix 5400 machine. My daily ration consist of a varied assortment of greens (Dinosaur, green, or red kale; red or green chard; beet, collard, or mustard;1-2 cups sauerkraut; 5 carrots; 2 Celery ribs; 1 read or yellow onion; 1/2 bulb garlic; 30 gm Ginger; 300 gm of papaya (skin, pulp, and seeds) or pineapple; occasionally beet root; 50 gm pumpkin seeds; and 50 gm black chia seed produce 3 quarts of food for one day at 1 pint per feeding to which I add 3/4 tsp sweet whey and C-complex powders along with 1 tbs each of peanut butter and flaxseed oil and before my weight training I add 1 tbs coconut oil and 3.4 tsp l-glutamine. Since acidophilus and bifidus both will colonize the GI tract, I am adding 1/8 tsp Bifidyn powder to each feeding.
I can substitute any amount of kraut for the vegetables up to 3 qt. I am open to any suggestion you might have