Sauerkraut Salad

1 1/2 cup sauerkraut
1/8 cup olive oil
1/8 cup apple cider vinegar
1/2 cup chopped celery
1/2 cup chopped bell pepper (any color)
1 TBS minced pemento
2 chopped green onions
1/2 cup sugar (I use several drops of liquid stevia instead)
pepper to taste

Combine oil, vinegar and sugar/stevia. Rinse and drain sauerkraut well. Combine all other ingredients and toss with dressing.

BTW, you can make your own sauerkraut very easily. Here's how:
1 head green cabbage
celtic sea salt or pickling salt
1 clean quart mason jar
cheese cloth

Shred cabbage and pack into a clean mason jar. Pack about 1 inch and sprinkle a pinch of salt over it. Add another layer of cabbage and salt. Continue like this until whole jar is full. Leave about 1 inch head room. Also, make sure it is well packed. You will notice liquid in the jar, it should come up over the cabbage. Do not add water. Cover with a clean cheese cloth and let it sit on your counter several weeks. Check it every week for flavor. When it tastes the way you like put it in the fridge. It should keep for quite a while. If mold grows on top, just skim it off. The kraut under it should be fine.