As a kid, my absolute favorite food was to have a hot dog, sauerkraut and mustard. Drove my parents nuts - no matter what they served, that’s what I’d ask for.
Of course as I grew older and more responsible, I dutifully absorbed those recommended standard American diet guidelines. Even the best quality kosher hot dogs were clearly to be restricted (fat + salt = death).
Enter ketogenic eating…
A little over a week ago, I began fermenting a head of cabbage into a couple of jars of homemade sauerkraut - one plain and one with sweet mini peppers mixed in. The pH has been steadily dropping as the acidity has risen (along with the lactobacillus population) and that glorious taste has been unfolding.
So for today’s lunch, my first meal of the day (half-meal, really), I had a grass-fed beef hot dog fried up in buttter. I slathered it with a few forkfuls of each homemade sauerkraut variety plus some spicy mustard.
My boyhood DREAM comfort food. And today’s plateful was perhaps the best tasting dog n’ kraut in memory.
Never. Missed. The. Bun.
Awesome how this keto thing is the gift that just keeps on giving. 
