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Sauerkraut that's too mild :-(

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  • Enso Jan 7, 2012 09:37 AM
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We no longer eat wheat in my family, but have fond memories of reuben sandwiches, so I tried a reuben soup recipe. The sauerkraut seemed way too weak/mild and so the soup lacked good flavor.

Can you recommend a sauerkraut with a more intense flavor than average? (but maybe not to the level of knock-your-socks-off)

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  1. Are you talking about authentic, lacto fermented sauerkraut, or the canned kind?
    If you can make it yourself, do so (cabbage, salt a vessel and time). The length of time it is allowed to ferment determines it's potency.
    As far as canned goes, I like the kind with the green label--"Kraut"--name is escaping me--but find that there's really nothing like real, old fashioned sauerkraut made as above.
    Reuben soup sounds interesting--maybe you could add more acid or something to pump up the sauerkrautish flavor element?
    I have a reuben dip recipe that is awesome. It's just your typical reuben ingredients mixed up and melty in a crock pot, typically eaten on cocktail rye or crackers, but you could figure out a non-wheat vehicle I'm sure. (Do ak-mak crackers contain wheat?)

    1. I'm not generally a fan of canned sauerkraut; it doesn't taste as fresh (?) to me. The plastic-bagged variety is readily available at most grocery stores (usually sold in the meat department). An alternative that I really like (though it is not inexpensive) is the jarred sauerkraut from Angelica's Garden. I can buy it at my coop, Mississippi Market.

      1. Attempting to keep this thread on this board and not something like home cooking...

        The sauerkraut for sale at Heartland's market is, in a word, fantastic. It's not going to have as much vinegar "kick" as sometihng purchased from a can or refrigerated bag, but it will have more depth and complexity of flavor.

        1. I do find that the bagged kraut available all Cub/Rainbow is better than the canned variety.

          1. Thanks for all the input so far.

            -Can't make S. from scratch.

            -Did use canned; will try bagged next time.

            -Thought about adding a bit of vinegar to leftovers, but was afraid it would make it curdle, which would be too undesirable (cream and cheese, ya know).

            -Ak-mak do have wheat. And, unfortunately, any non-wheat cracker hits another limit for us: too high carb per volume.

            -Will see if the nearby coops and psuedo-coops have alternatives. What would I look for on the label to know it's tangy-er/more sour? Does real sauerkraut have vinegar in it?

            -Heartland sounds interesting, but is too far from my stompin' grounds.

            1 Reply
            1. re: splatgirl

              I grew up eating lots of kraut fermented in 50 gallon crocks. Bubbies is the closest I've seen to homemade.

            2. I would have added the sauerkraut at the last minute or even once the soup has cooled down a little. That way it would retain its enzymic value plus not have all the flavor cooked out of it.

              1 Reply
              1. re: shoo bee doo

                That's a GREAT point about adding it near or at the end of the soup process. I have to do that with garlic when I make meals, so that the flavor doesn't cook out.