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.
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.
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).