HOME > Chowhound > Minneapolis-St. Paul >

Sauerkraut that's too mild :-(

e
Enso Jan 7, 2012 09:37 AM

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)

  1. Click to Upload a photo (10 MB limit)
Delete
  1. splatgirl RE: Enso Jan 7, 2012 05:22 PM

    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. s
      steve_in_stpaul RE: Enso Jan 8, 2012 04:23 PM

      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. b
        Brad Ballinger RE: Enso Jan 8, 2012 05:24 PM

        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. g
          GutGrease RE: Enso Jan 9, 2012 07:57 AM

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

          1. e
            Enso RE: Enso Jan 10, 2012 04:04 AM

            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
              a
              ajb05854 RE: splatgirl Jan 10, 2012 09:52 AM

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

            2. s
              shoo bee doo RE: Enso Jan 10, 2012 08:08 AM

              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
                g
                GutGrease RE: shoo bee doo Jan 10, 2012 10:06 AM

                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.

              Show Hidden Posts