Posted by Kym on October 24, 2003 at 16:40:39:

In Reply to: Sour Sauerkraut posted by Stan Kadlec on October 08, 2003 at 13:24:03:

From my experience, homemade kraut has much more "zing" to it than store-bought, because it is a fresh, live, lactic acid fermentation as opposed to one in which the flavor has been dulled by preservation. I also believe that kraut is similar to horseradish in that the fresher it is, the more powerful the taste.
The only other thought I have is that you might try a refrigerated store-bought variety as opposed to a canned or frozen one, and see if it is any more sour (because the lactic acid should still be live).

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