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Old 04-10-2006, 11:45 AM   #1
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Question New Kraut

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?

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Old 04-10-2006, 04:03 PM   #2
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No sorry Gb I never heard of it either.
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Old 04-17-2006, 11:14 AM   #3
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bump .
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Old 04-17-2006, 11:26 AM   #4
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Speaking of kraut, has anyone tried Bush's Bavarian Style Sauerkraut? My daughter was doing my shopping last week, and couldn't find the Bush's jarred kraut that I always buy, and picked up a couple of cans of the Bavarian Style instead. It's seasoned with a bit of caraway seed, and while it's nice and tangy, it also has a hint of sweetness, posssibly from apple. I love it!
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Old 04-17-2006, 11:53 AM   #5
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I don't remember who it is made by, but I get a package in the refrigerated section that is really good. We like kraut with sausage, with hot dogs, with pork chops, with spareribs and I like it just as a vegetable.
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Old 04-17-2006, 12:06 PM   #6
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Me too, Licia...I can eat it out of the jar with a fork. You've got me thinking about it now. I have some leftover pork roast in the fridge, and I think I'll have a slice of that and some kraut for lunch.
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Old 04-17-2006, 12:43 PM   #7
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GB, I think it is, just as you assumed, fresh sourkraut...
Am I right, it was a bit firmer and more mild?
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Old 04-17-2006, 12:45 PM   #8
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Thanks Cara. Well the firmness seemed about the same to me, but it has been so long since I have had sauerkraut that I might not be remembering right. It was definitely milder though, that is for sure!
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Old 04-17-2006, 12:51 PM   #9
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It might be not canned...
Here in G you get canned one and in bags and the bagy taste better because they are not that cooked..
but the best is my moms selfmade sauerkraut.. :D
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Old 04-17-2006, 01:28 PM   #10
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The only place i can even find new kraut is on a kosher food website. I would assume, like previously stated, that it is just not fermented as long as regular kraut, but i really can't find info on it and now i really want to know.
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