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good storebought sourkraut?

howlin Jan 13, 2010 06:51 PM

whats a good brand for canned or bottled kraut?.i want to make my own but have no time right now.any good ones out there?im in canada but the brands should be the same anywhere....mabye

  1. s
    snowwish Jan 14, 2010 04:43 AM

    I recently picked up Hengstenberg Bavarian Style Wine Sauerkraut at my local Whole Foods. It comes in a glass jar. I see amazon also sells it. I think its so much better than the stuff that comes in the green can. I am not coming up with the name of that one. I always think that one tastes like the can.

    1. s
      swamp Jan 14, 2010 07:22 AM

      I like the Gundelsheimer Barrel Kraut. It is also in a glass jar and better than any of the canned stuff.

      1. t
        TomSwift Jan 14, 2010 10:37 AM

        The best canned kraut I've found (and confirmed by a tasting report in the LA Times back in '82 or '83) is Frank's Quality Kraut, available by mail order from Ohio. The link is www.sauerkraut.com. About $25 for a case of 24 cans. Delicious.

        1. Will Owen Jan 14, 2010 03:51 PM

          Our family's go-to canned kraut was always Meeter's, from (I believe) Wisconsin. I found some when I was living in Nashville and thought it was a bit too crisp when just heated up, which is how mom did it, but it would be good braised. I usually have stuck with either the bagged refrigerated ones or some bottled ones from eastern Europe, but here in SoCal we have an excellent maker, a German immigrant from a pickle-making family named Kruegermann. I'm sure very little if any winds up outside the area, though.

          2 Replies
          1. re: Will Owen
            TomSwift Jan 14, 2010 04:03 PM

            The Times had an article about Kruegermann a while back and I went out and got some, together with some of their pickles. Pretty good kraut but a bit too sweet for my taste.

            1. re: TomSwift
              Will Owen Jan 15, 2010 12:52 PM

              I've never noticed its being sweet at all, but then I've never eaten it minimally prepared. Drain it, squeeze dry, fluff it, then braise it slowly in white wine with onion and bacon and a chopped-up Granny Smith or two. And then load in the pork products. Maybe if I just heated it up and ate it with boiled potatoes and boiled Oscar Mayer weiners like Mom did...

          2. v
            virtualguthrie Jan 14, 2010 04:53 PM

            I'm no sauerkraut expert but I like the Batampte brand kraut as well as their brown mustard.

            1. howlin Jan 14, 2010 06:32 PM

              thanks for all the rec guys ,much appreciated(damn i love spell c heck ,lol) .im under the impression that jarred is superior to canned.(also i had no idea id get so many replies even tho i spelled sauerkraut wrong lol)im up for all tastes so keep them recs coming eh

              1 Reply
              1. re: howlin
                Pollo Jan 15, 2010 02:09 PM

                Alexander Valley.....refridgerated....

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