Sauerkraut that's too mild :-(
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)
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.
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.
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.
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?)