sauerkraut juice contains a lot of lactic acid, some salt and hopefully very dedicated bacteria strains. But whenever I drink a small cup of it, it punches my gut like it was fermented by chuck norris himself...
Does the body consider it toxic and wants to flush it out as fast as possible?
Or does the body want to make sure all the precious bacteria arrive unharmed at the colon?
The question is: shall I drink it anyway b/c it's worthwhile, or listen to my body and stop?
I made it at home, but it looked perfectly fine. No mold, quite sour, just as usual.