HOME > Chowhound > Ontario (inc. Toronto) >
What have you made lately? Get great advice
TELL US

Sauerkraut

t
Tara1748 Aug 24, 2011 12:03 PM

What is the difference when it comes to taste between sauerkraut made with vinegar and sauerkraut made with wine? I am used to sauerkraut made with vinegar, but I have such a craving for sauerkraut and the only kind I can find up here is wine sauerkraut.

  1. Upload a photo (10 MB limit)
Delete
  1. foodyDudey Aug 24, 2011 12:08 PM

    I think you should try them both at one time, then you will know which you like better. Taste is so subjective that it's the best way to determine the difference.

    3 Replies
    1. re: foodyDudey
      t
      Tara1748 Aug 24, 2011 12:41 PM

      Hmm didn't even think of that, but unfortunately I don't have the vinegar based sauerkraut. I got some wine sauerkraut, I guess there is only one way to find out if I like or not, but thanks for the advice.

      1. re: Tara1748
        foodyDudey Aug 24, 2011 02:07 PM

        I like the wine based one better. You should try the one available at Fresh From the Farm

        1. re: foodyDudey
          t
          Tara1748 Aug 24, 2011 07:53 PM

          Well I did have it tonight, and while it was good, I prefer vinegar based, but I may take your advice and try the one you mentioned

    2. t
      tjr Aug 24, 2011 08:54 PM

      They're both used for different things.

      1. b
        beach_cook Aug 29, 2011 03:25 PM

        with vinegar? That's not sauerkraut. Pickled cabbage, or freezer slaw, possibly.

        Sauerkraut is cabbage fermented with salt in its own juices. Buy unpasteurized as such in Polish/other East European/German delis, farmers' markets (now/soon) or canned (pasteurized) imports. Wine is one of various flavours to add during or after fermentation.

        1 Reply
        1. re: beach_cook
          PoppiYYZ Aug 29, 2011 05:51 PM

          Agreed.

          Wine imparts a distinctive flavour which is good. However, if you like vinegar sauerkraut, you will really enjoy true fermented sauerkraut which gives you the same tart sour flavour only without the acidic burn. IMHO, the only way to go for sauerkraut AND dill pickles.

          Available at many places or at Highland Country Market in Stoney Creek (if you don't make them yourself, the best in Ontario - PS. NOT the same company as Highland Farms).

        Show Hidden Posts