Favorite brand of sauerkraut?

Question

As long as I've been thinking of all things sauerkraut ... 

The Sauerkraut Site
http://chowhound.chow.com/topics/613059

Variations on the Reuben sandwich? 
http://chowhound.chow.com/topics/613013

... I thought I'd ask what your favorite brand is. 

Right now, nothing even comes close to a brand made only in the SF Bay Area called Alexander Valley sauerkraut. It is refrigerated and has a fresh cabbage taste to it and is very crunchy. I could (and do sometimes) eat this stuff straight. 

However, if I'm not in the mood to spend big bucks, I like Libby's sauerkraut. There is nothing artificial in there, just saurkraut and salt. It is one of the most crisp of the shelf-stable canned krauts. In the past I liked Claussen refrigerated kraut when I wanted something a little fresher. 

I'm not a fan of Hebrew National kraut which, IIRC, has 'stuff' in there like preservatives. Hate Bubbies sauerkraut ... mooshy and expensive. 

Occasionally I'll buy a jar from Russia or Poland in an Eastern European store, don't remember which, but none merited a second try. 

So do you have a favorite ... either a national or local brand?

Answer

I buy bagged Snow Floss the times I exhaust my supply of homemade kraut.

Answer

Can't ever find this in NYC, so when I'm out of town, I like to pick up a few cans of Bavarian Kraut, which has caraway seeds in it. I don't know why they don't sell it around here, and I really don't care what brand I find; I just like it and wish it was available where I live.

Answer

WIlls Valley Farm. 

about: http://www.willsvalley.com/1088695.html
to order: http://estore.websitepros.com/1304231/Categories.bok?category=Sauerkraut+and+Other+Fermented+Vegetables

Answer

For what it worth, my favorites are usually German, made with white wine, kinda like the Kuhne brand;
http://www.germandeli.com/kusawirirh28.html

Answer

I like Frank's in the can- I go with the "Bavarian Style", flecked with Caraway and a slightly sweet and sour taste- Goes great with a Johnsonville Brat or Franks!!!

Answer

I only buy bagged or jarred - never canned.

Answer

in honor of my mom -- and her sauerkraut and meatballs dish -- i have to mention silver floss in a can. http://www.chow.com/recipes/13527

it is not crunchy, liked the bagged krauts, and has a mellowness, compared with the bagged varieties i've tried.

it's gotten some national recognition as a great tasting kraut: http://www.allbusiness.com/services/business-services/4539846-1.html

Answer

Claussen's (sp?) Fresh Pack Sauerkraut is my favorite (in the fridge section by the pickles). Really really delcious and fresh cabbage-y taste.

Answer

My old neighbors and I make it ourselves ... yes fresh made from whole cabbage to shredding, pounding the salt in, letting it set 30 days, draining, and then baggie and sealing in freezer bags (sealed ones). We have been doing this for 15 years. There are 15 of us and we do 5-7 5 gallon buckets. It is an all day working party, brats and beer included. We actually do the same thing to make fresh brats, 1 month before the kraut. Then there is another party to scrape and bag the kraut 30 days after we make it. The best kraut ever. We each get about 30 bags.

If I don't have any, I buy Claussens or Boars Head, bagged or maybe a jar. NO can for the kraut. But when I bag our kraut, I usually take over smaller bags and make several 1/2 the size so I can use them just for our brats or on hot dogs.

We also get around 20 bags of brats. 15 per bag. They are so much fun to make, I love them. Better than Johnsonville :) I do cook mine in beer and then lightly grill, sauteed onions and red pepper, yellow mustard and kraut. The perfect brat!!

Answer

Our family favorite (and my mom's side is mostly German) was Meeter's, which is still about the best canned kraut I know of. Here in Los Angeles County we are blessed with the presence of the Krüegermann family and their plant in Atwater Village, where they've been making excellent kraut and pickles for many years. It's delicious stuff, not expensive, and has made my most memorable choucroute garni for the nine New Year's Days we've been here.

Answer

I see this thread has been resurrected so here's my not quite recent find. 

 Late last year I came upon the website of Thirty Acre Farm in Whitefield, Maine. It was the sauerkraut I was interested in but they have other products as well. Their sauerkrauts "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 ordered 3 jars immediately: Ruby Kraut, Sauerkraut, Sauerkraut w/caraway seed and juniper berry. Each is absolutely delicious. The most delicious sauerkraut I've ever eaten. I'm just about to order more and also their Kimchi and sour dill pickles.

http://www.thirtyacrefarm.com/culturedfoods.htm?x=50&y=21

Answer

As I have begun to try different types of canned/jarred sauerkraut. Canned Silverfleece is the best I've had. Crisp with no additives. Jarred Vlasic is good but mushy. Of course nothing compares to fresh out of the barrel at our Hamtramck Polish Market, but when money is tight or its a last minute idea, our local Kroger carries SilverFleece.

Answer

Gosh - I must be totally pathetic, but I love the basic Green Giant in the can. My MIL makes it out of the bagged kind and it's completely missing that yummy metal flavor! ;-)

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