I did a taste test between my favorite local, raw sauerkrauts (what is the point of cooked sauerkraut, I ask you?), and it wasn’t easy to pick a favorite.
Hawthorne Valley Farm’s Raw Caraway Sauerkraut has been a favorite of mine for years. It is lacto-fermented, unpasteurized and raw and the ingredients are New York State Organic Cabbage, Unrefined Sea Salt, Organic Caraway Seeds and Organic Juniper Berries.
Recently, I purchased the sauerkraut (new item) at Dickson Farmstand, which was also delicious. There is no ingredient list or information on the package, other than the word “sauerkraut,” but when I purchased it, they told me it was raw. Solely from the taste, I don’t think there is much else in it other than cabbage, salt and maybe some good bacteria for fermentation.
As you can see, the two sauerkrauts look very different. Other than having more ingredients and varied flavors, Hawthorne’s cabbage is cut thin and is much more tender, compared to Dickson’s, which is thicker and crunchy. Hawthorne’s is much tangier, with much more a fermented and complex taste, while Dickson’s is much saltier and straightforward. They are both delicious, but my favorite sauerkraut of all time is…
Not only is my favorite sauerkraut festive and beautiful, but Hawthorne’s Raw Cranberry Apple Fennel Sauerkraut mixes interesting flavors and textures.
I must give an honorable mention to Glaser Organic Farms Daikon, Ginger and Green Cabbage Raw Fermented Sauerkraut, which is what I eat when I’m in Florida. [Maybe it’s just me and my preternaturally heightened sense of safety-consciousness and general stain-avoiding tendencies, but I think it is a very bad idea to travel with fermented sauerkraut.] To my tastebuds, it is not tangy at all, nor is it very salty, but it tastes fresh and the ginger is strong. I recommend trying some if you’re looking for a good raw sauerkraut in Florida.