I'll try to look it up, but I've read that canned sauerkraut is always better than the 'fresh' kind, something about the processing.

It's something to do with the fermentation.

I just bought a can of sauerkraut and I didn't like it either

There are many different brands and types so you have to try several to find one that you like. I have not tried Aldi's but the type I used to eat many years ago had a giant list of things that could be added. I seldom went beyond the caraway seeds.

I get the assumed tie-in about buying sauerkraut at Aldi's. But knowing that Aldi focuses more on low prices than product excellence, maybe that's the problem.

I myself probably would have sampled and perhaps even done a comparison tasting with others brands I like before making an entire meal of it.

My favorite is Kuhne.

https://www.kuehne-international.com/sauerkraut/barrel-sauerkraut

Aldi comes from a contraction of Al brect (business founder) and Di skont. If you don't know about that, writersblock, that's fine. At the time it started and for much of the 20th century, many European countries had the equivalent of minimum prices, like MSRPs. Some still do, it protects the Mom and Pop stores. For Aldi to have lower prices, it had to sell its own label, off-brand products.

It was one business split into two (North and South) between two brothers. They cooperatively divided Germany and also the world into territories to avoid confusion and direct competition. Aldi South operates Aldi in the US, while North owns Trader Joes.

Its operations world wide are pretty similar. I've stuck my nose into Aldi's in maybe half a dozen different countries. A limited number of SKUs, house label products at low prices, streamlined operations to keep costs down (bag it yourself, pay a coin deposit on carts so that the customer brings them back instead of an employee, charge for bags long before it was required in places by law). That's the reputation in Germany, where it all started - cheap prices, less selection. Any German will tell you that when you want better quality, there are high street markets and also other chains to choose from. Nothing wrong with shopping economically - we all go to the Costcos and Sams Clubs of the world. In the case of Aldi, the lower prices aren't magic.

I love it when people say I don't know much about it but you're wrong.

Dandy, when it comes to sauerkraut, I think it really depends on what you are used to and what you like. I don't care for most store bought ones with additives, preservatives, and vinegar. My preferred is simply cabbage, shredded very fine with salt, but not too salty, and fermented. When it comes to food, taste is very personal. If there is a brand you enjoy, maybe stick with that one.

I can't imagine a tasteless sauerkraut. Dis you add it to a very large volume of water or broth with the ham hocks? Ham hocks are very long-cooking, so I bet you did add some other liquid. If the sauerkraut was in the pot the entire time, could it have given up all its flavor to the liquid? But I guess that doesn't make sense because you must have made it the way you always do. Maybe somehow you really did get an unfermented jar of cabbage.

Was the Aldi sauerkraut from a jar? I like Aldi sweetened red kraut in a jar ((I think it might be called Bavarian Home) , but no one else in this house cares for it, so we don't buy it often. They also carry a jarred white kraut with carraway. I like that, but have not bought it in years, as a tub of homemade sauerkraut sits at the bottom of our refrigerator all year round. We like our sauerkraut.

Many of Aldi's products are very good, but some can be disappointing. I buy a lot of their organic stuff, and found their organic canned tomatoes were not too great.

I like frank's .... the blander krauts I drain and add sugar to make a sweet and sour salad. Best if left overnight in fridge ... gets better with age ...

I buy the jarred and always heat it quickly in a skillet after cooking chops and it tastes perfect. Perhaps it is designed for such? Other brands of saurkraut, usually bagged, I drain and rinse and they are still strong.

It's hard to find a good killer kraut. I grew up in a German/Polish family where the kraut would curl your toes. I don't like the caned at all. The can gives it a funny taste and the jar is too wimpy. It's hard to find a homemade kraut anymore. I only use the bag kraut. It isn't as strong as I like, but it is the best I can find.

i also like most of Aldi's products. I am gluten intolerant and they have the best GF bread I have tasted.

From a Kraut: Sauerkraut should not be sour or salty. Vinegar and salt are just the method of preserving it without canning or freezing cabbage. A German cook with take the kraut out of the jar, barrel, or can and give it a good rinse. Now put it in your cook pan, add a "glug" of a dry white wine, and gently heat. And as my Mutti always said, it needs to glisten, so add some bacon drippings. And my Polish neighbor does the same thing.

Elmer, I will disagree with you on Aldi's in Germany. Take a look at their website for the German stores and you will find a much greater selection, from food stuffs to travel agency to electronics and clothing. As for the US products, a great many are made by name brand suppliers. Their US headquarters are near me, in Batavia IL. Before a product is offered, they do extensive test marketing. As with any product you buy, you may find that it is not to your taste, but at least you can return it for a full or double refund. Aldi's popularity and pricing has forced major grocers to adjust their pricing in order to compete. And that quarter for your shopping cart allows them to offer a higher wage ($14/hr). Whole Food employee often collect state support for food. Nuff said there.

I used to buy Frank's when I ran out of my home made stuff, but eventually learned to just pack bigger batches of kraut, LOL. I've also been known to ferment a couple of quarts of it if I don't have some on the shelf.

I grew up dipping kraut out of the crock in Grandpa's root cellar and nothing from the store was similar, so when I grew up I began making my own. Salt and cabbage, fermented, and it's sauerkraut. When things like vinegar get added it just tastes like pickles to me, so I dislike most store brands.

I do find that some are very bland, either they are not fermented to become sour or they are well rinsed because of the sodium or something, but some brands seem to just be cabbage. I've not tried the Aldi brand, and I like most things at Aldi, but occasionally run into a "loser" there.

Dandy, if it didn't have flavor after being cooked with a pork hock, I can't believe it had much flavor to begin with. If you have more, try tasting it directly from the jar and see if it has any flavor. If so, then you know it doesn't benefit from long cooking. Or you could go my Mother's route and add a bunch of brown sugar. Yeah, I thought that was a little strange, but she likes it that way. I don't add anything to my kraut, I just rinse it, heat it and eat it, usually with pork. And yes, I know that heat destroys the beneficial probiotic bacteria but I don't care, I'm not going to eat it cold.

Annie

Make your own 'kraut by fermentation. So good. I have a dozen recipes I make in pint and quart jars...probably next weekend as this weekend is dedicated to smoking/grilling dehydrating garden produce....

Better for gut flora being natural and not processed....and so much fun. ! (no sugar)

Naturally sweet using whole fruits.

I like the ALDI sauerkraut in the jar. It is a mild sauerkraut, but I always simmer it with ham bone. It is good straight from jar in a reuben. Priced well too, does not taste of the can.

I've noticed that the bagged sauerkraut is stronger than the jarred. Also I think the different regions like it different ways. I always use an Alsatian recipe for it when I make roast pork, it's drained and rinsed of excess brine and has added brown sugar, chicken stock and onions added to it. When I use the Aldi's jarred I don't have to drain and rinse it.

I find that Aldi's is less salty than most brands, which for me is a good thing. My order of preference for sauerkraut is bagged, jarred, canned. To me the sauerkraut from a can always tastes metallic.

I remember trying Aldis sauerkraut... Agree that their jarred German-style is less salty and I guess I'd say more bland than the bagged stuff I prefer. I remember thinking it tasted like it had white wine in it! I've tried their red cabbage too -- also what I consider bland, but that was easy to adjust according to what I wanted at the time.

Partymusic, some brands do contain white wine.

Lots of good comments. I love sauerkraut but because of the salt should not eat any. Instead I make something like shredded cabbage with apples or shredded red cabbage with apples and seasonings.

Cooks illustrated did a review of sauerkraut and explained the differences between various preservation and storage options – canned, jarred, plastic bag.

Here is the link and if it doesn't show or you get that pop up, just click on the article again and it should appear and be readable.

https://www.cooksillustrated.com/taste_tests/1658-supermarket-sauerkraut

CindyMac, I did check the ingredient list immediately, but it said it didn't contain any wine.

My favorite thing to do w/ sauerkraut (I buy organic in the jar), is saute some chopped onion and apple in butter, then add the kraut and some caraway seeds. It cuts the heavy saltiness and adds great flavor.

Couldn't you add some vinegar to taste if it's not sharp enough?

Thank you for all comments. Sauerkraut has been on our home menu for years, and I've no problem with cooking any other brand I've bought after adding preferred seasonings. I simply thought because it was German kraut it would be extra special, and so was disappointed. If a kraut is way too sour it just requires longer simmering, and I've never rinsed a kraut.

P.S. Aldi's chocolates are quite good.

I have heard great things about Aldi. I have only tried a few things and they were all very good-organic frozen pizza, frozen apple strudel, and liver sausage.

Here is an interesting video about Aldi

https://m.youtube.com/watch?v=bfSFLyJqXfs

I watched the video and found some misinformation in it. Nothing more so than when the narrator said "Aldi Nord goes by a different name, Trader Joes. Trader Joes is just an Americanized version of Aldi".

Trader Joe's started in the 60's in Southern California. The private label, "only find it here" unique product lines (not brand vs house brand names, but actually unique types of products), and quirky staff practices were there from the start. It was a huge sensation, very popular, and no doubt much more profitable per sales dollar than more traditional stores.

The American founder sold it to the Aldi North owner in the late 1970s. While it has expanded nationwide since then, the general tone and style of TJ's today is not different from how it was under its American founder. I'd say that maybe the few similarities made it a comfortable acquisition for the Aldi owner but to suggest that TJ was modeled to be a local version of its parent is uninformed because it's always been like it is.

And I'm sitting here eating the Aldi version of an orange creamsicle. They're just the right size for a snack.

It's very easy to make your own sauerkraut, especially using the air-lock lids - I have six of them but use them mostly for cucumbers and kimchee.

Brad is hilarious, "right Vinnie?", lol.

I'm trying many new kraut recipes next weekend in pint and quart jars, air-locks.

--my computer will not let me link all of the sudden...but this can be googled.

You might have overcooked the sauerkraut. Try heating it straight from the jar next time.

After 3 years?

While this is an old thread, I will add the comment that many of Aldi's product win taste tests over more expensive products. Their cheeses are very good, as is their chocolate. But some products aren't so great, like laundry and dishwashing detergents.

My favorite Kraut is Silver Floss brand that comes in a bag. It's usually in the meat department. It also comes in a glass jar. Silver Floss is my preference because it is not limp, but still has body with a slight crunch. I drain off the liquid and rinse. Just right for our taste.

add some vinegar and pop it in the fridge a couple of days ...

I’m guessing that MarkAboutFood is a spammer!

What's the spam attempt? There are no links in the comment, however odd it is.

My understanding is that spammers will post seemingly normal posts, let them sit a day or two, and then edit them to include a link.

The other clue to identify potential spammers is to check their Activity - often there is only one post.

Well, in this case, if he is a spammer, he is certainly playing the long game because the first of his six comments was in 2008. He's more likely an infrequent flyer here.

But you are right, generally one or two innocuous comments and then the spam.

Elmer, it's spam editing. You have (I think) a week to edit your original comment. Spammers post vague comments, then return to edit the post and add spam. And the "activity" function seems to be disabled now.

Jumping the gun, then.

Ok, I realize this thread was revived by a spammer, but I had to comment after seeing a jar of Kuhne yesterday priced at $6.39. I could have sworn I paid a couple bucks less last year.