My Sauerkraut experience is strictly of the canned variety. Short of attempting a DIY effort, anywhere in the Boston area have WILD Sauerkraut? How much of a revelation is it vs. the canned variety?
It's not alive, but it isn't canned. Market Basket has Silver Floss sauerkraut in poly bags. Also in the fridge at MB are Ba-Tampte sauerkraut and new kraut. I think I've seen the refrigerated, jarred Nathan's brand kraut at Shaw's.
I usually buy the Silver Floss stuff, so I can't give you a good comparison. It's definitely crisper and "fresher" tasting than anything canned, but it doesn't have that mouthpucking funkiness that you get from other naturally pickled cabbage products like kimchi. I've never made my own though, so don't consider me an expert.
You might also try places like Karl's Sausage Kitchen and other German and central/eastern European food places.
Karl's Sausage Kitchen
142 Broadway, Saugus, MA 01906
I buy lacto-fermented organic sauerkraut on-line from Thirty Acre Farm in Maine. It's packed in quart jars... Full of flavor, a more mild sauerkraut than others I've tasted, and stores well in the fridge. Frankly, it's quite delicious. I know this isn't in the Boston area but I thought you'd like to know there is another source for what you want. BTW: I live in Melrose and their shipping is speedy.
From their web site:
"Our cultured foods, including sauerkrauts, kim chi, and pickles, are raw, lacto-fermented, no vinegar or sugar added, 100% MOFGA Certified Organic. Ingredients are Maine grown whenever possible and mixed with Celtic sea salt which is rich in trace minerals. "
I worked at Nathan's Famous for a couple of days back in the 70s, and there were bubbling clear trashbags full of sauerkraut everywhere.
Think I'll give that Thirty Acre Farms a try, thanks!