Sauerkraut

[Tara1748]

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.

[beach_cook]

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.

[PoppiYYZ]

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).

[tjr]

They're both used for different things.

[foodyDudey]

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.

[Tara1748]

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.

[foodyDudey]

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

[Tara1748]

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