On Tue, 15 Nov 2011 17:22:22 -0600, Sqwertz >
wrote:

>On Tue, 15 Nov 2011 10:23:20 -0600, Lou Decruss wrote:
>
>> I'll try to get some brine next time. I get my kraut there too but I
>> only get what I can eat in a day or so. I don't buy kraut in the
>> grocery store anymore. I always liked it but once I had the real deal
>> I don't like in from a bag or jar anymore.
>
>All sauerkraut is the "real deal" as far as pickling goes. There are
>no vinegared krauts (taht I've seen). Even Libby's.

I should have said fresh and not commercially packaged. I know little
about making it but from the little I've read if the temperature isn't
right during fermenting the texture and flavor suffer. All I know is
the stuff from the Polish place is much better than the name brands
like Franks and Vienna.

>Barrel-aged is another story. I suppose that barrel adds flavor ;-)

I did say the barrels were lined.
>
>I alsomost bought some "classic" French sauerkraut yesterday. Made
>with duck fat and spices (juniper, bay, etc...). But I chickened out
>at the last minute. It was $6 for 14 ounces.

That's high. I've heard of lard being used but know nothing about the
results. The stuff I like is $.79 a pound.

Lou