Pickles and kefir both usually have a dose of sugar or lactose that can fuel yeast populations in and on your body, yeast isn’t always a problem, but it can be in some cases. Sauerkraut is often sold dead in the store because when it’s active it tends to produce CO2 and pressurize the container. It also is often the case that food safety regulations require pasteurization which defeats the whole purpose of eating it from a microbiome standpoint. Before modern times, everything we ate was active microbiologically, now even the vegetables are triple washed in diluted bleach. It’s no wonder the majority of people are chronically unwell. I wish you success on your journey, hopefully you find sustainable solutions. There has been some success treating allergies with intestinal parasites, usually in life threatening severity cases. It’s an interesting rabbit hole.