On Sun, 10 Apr 2011 10:12:18 -0700 (PDT), Roy
wrote:
Again, try the _Bavarian Style_.
Btw, I don't think any canned or fresh sauerkraut contains vinegar...
like fermented pickles it's brine cured... the sour is lactic acid
from the fermentation, not vinegar.
I will try this one next trip...