- From: Arri London <biotech@xxxxxxxx>
- Date: Thu, 05 Feb 2009 18:48:00 -0700
"Jean B." wrote:
Arri London wrote:
In article <1iul7vz.u7x1216f1tu2N%azazello@xxxxxxxxxxx>,
azazello@xxxxxxxxxxx (Victor Sack) wrote:
Mr. Bill <bb0929@xxxxxxxxx> wrote:I use Boars Head brand or Claussen's.
azazello@xxxxxxxxxxx (Victor Sack) wrote:Nonsense. There was a time when I did not like sauerkraut either -
You may have never had tried good sauerkraut.OH PLEASSSSSSSSSSSSSSSSE!! This is like trying to say you never
have had GOOD Lamb, Goose, Bear, Alligator, Squid............whatever.
If ya don't like it...............being made out of gold will not
change your tastebuds.
until I tasted good one. This is particularly applicable to the USA,
where I had fairly nasty, sweetish sauerkraut at several locations in
New Jersey, Florida and Texas.
We recently bought (and ate) some Boar's Head. It shouldn't be called
sauerkraut! If it's fermented, that must be news to the lactobacilli
that are supposed to do that job. Clearly they were slacking off that
week. It tasted as though it was just cabbage salted lightly, left for a
couple of hours and then rinsed off.
Claussen's is a small step up. Hebrew National isn't bad. We used to get
a decent brand of bagged sauerkraut that came from Canada. That has
disappeared from the markets around here. Occasionally we do treat
ourselves to German sauerkraut in jars, bought at the German
deli/butcher. Also have a bag of Flanagan's (now there's a good German
name) sauerkraut but haven't eaten that yet.
Amuses me to no end that something salted and fermented needs
'preservatives' in it...
Hmmm. I wonder how Bubbie's ranks? That is probably the best I
can find in this area. Now I want some from a barrel!
It's a matter of preference, as with any foodstuff. Having grown up on
German and Polish sauerkraut, all others are compared to that.
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