Measure flour and pepper into food processor and pulse to mix. Add shortening and continue pulsing until mixture is crumbly like cornmeal.
Add sauerkraut gradually, blending after each addition, until entire 2 cups has been added. The mixture should be a dough ball in the processor now.
Turn the dough ball out onto a floured surface. Pull off tablespoon-sized balls and roll them smooth. Place balls on the greased cookie sheets and flatten with the bottom of a drinking glass, to about ¼-inch thickness.
Bake 10 minutes, watching closely and turning crackers as necessary. After 10 minutes, reduce oven temperature to 350°F and bake 10-15 minutes more.
Remove crackers from oven, scoop onto a cooling rack and cool undisturbed. Once cooled, store in an airtight container.
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