I’ve never been crazy about sauerkraut. The kraut I grew up eating always tasted so vinegary I just didn’t see the point, even when it was added to a sandwich or hot dog.

Not long ago, a friend told me about Thirty Acre Farm’s certified organic lacto-fermented sauerkraut, made in Whitefield. She said it wasn’t vinegary at all; she was eating it straight from the jar.

So the next time I found myself in Rosemont Market, I picked up a 15-ounce jar for $7.99, which seems like a lot for a small jar of cabbage and sea salt. But I have to admit my friend was right. It was tangy, yes, but there was no added vinegar so you could still taste the flavor of the green cabbage.

And it’s good for you, too. The jar notes that the sauerkraut is full of lactobacilli, microbes that replenish the good bacteria in your gut and aid in digestion. I normally eat yogurt for those benefits, but now it looks like I’ll have to add sauerkraut to my shopping list, too.