New Kraut

[DrGaellon]

Traditional sauerkraut is a fermented pickle - the cabbage is heavily salted, and as the liquid is thus extracted, natural yeasts and bacteria grow, producing acids which pickle the cabbage.

New kraut is more like a refrigerator pickle - the cabbage is soaked in a brine of salt, sugar and white vinegar (with or without other spices/flavorings). This produces a kraut with a bit more texture, more sweetness, and less overall sourness than the traditional kraut.

[GB]

Thanks for explaining the difference Dr G. Your explanation makes a lot of sense. Welcome to DC.

[Dawgluver]

Very interesting and informative, Dr! Welcome!

[buckytom]

welcome, doc.

i buy ba tampte brand pickled stuff now and then. i'll have to look for it more often knowing it's the last holdout in brooklyn.

[JGDean]

Bubbies sauerkraut is quite good. Slightly crisp but with good flavor.

[pmeheran]

Originally Posted by GB

The other day I bought what I thought was Sourkraut. When I ate it though it did not have much of a tang. Upon closer inspection of the lable it seems I bought New Kraut instead of Sour Kraut. I had never heard of New Kraut. I am guessing it just has not been in the pickling liquid as long maybe. Does anyone know what it is?

Kraut is simply german for cabbage. Being german I could understand if they called it fermented cabbage instead of cabbage, but they called it sour cabbage. A very practical and pragmatic people don't you think. On another note, I don't think they could stop the fermentation absolutely by the time it was canned. Maybe they are covering all bases.

[pmeheran]

Originally Posted by JGDean

Bubbies sauerkraut is quite good. Slightly crisp but with good flavor.

Are you kidding? At the price I saw in store the other day, you could use it for money!