Gundelsheim Barrel Sauerkraut Vegetable Relish, 28.5 Ounce

Gundelsheim is a decent brand. A sweeter flavor of Kraut that I am not very familiar with. It's tasty, really good. Not crunchy at all yet tart enough to make one smile. A delicious flavor that really gets your attention! Good price for the size. I've had the Kraut in the can, bag and homemade. Nothing compares to this Barrel Sauerkraut. I think it's a Secret Recipe. The Flavor really stands out among your traditional Sauerkraut. It's really a crowd pleaser. Refrigerate after opening, if it lasts that long - lol.✩✩✩✩✩

I'm a New Yorker that misses sauerkraut. I saw this on Amazon Fresh and decided to try it out. It tastes exactly like what I'm used to in NYC. This is by far the best I've gotten outside of NYC.

I never had real barrel SK. I usually eat crunchy SK,but Amazon didn't have my brand so I decided to try this Barrel SK ,and let me tell you, IT"S DELICIOUS and has a great flavor / taste ,but it's not crunchy which is expected due to it's real barrel SK. It's kind of like fried onions but with a wonderful SK taste /flavor. Check the ingredients ,no additives at all ,just old school barrel SK that taste great !

This is pasteurized sauerkraut, so, you know, it's nutritious but not necessarily beneficial in terms of gut buddies. But it still tastes good on a hot dog. It's sort of like a very plain sauerkraut that has universal appeal.

very good tasting kraut no bad ingredients

This is some of the mildest, best tasting kraut I have had. I have never been fond of the strong caraway seasoned versions that over power any application to dogs or sausages. This product smells good and more importantly tastes great.

Es un producto excelente ! Y su frasco de vidrio elegante,se aprovecha como envase en tu cocina ‼️ Por qué no mantienen precio bajo porque es buen producto; pero no para $14 Y Amazon food cobra demasiado por envío y obliga a propina☹️

I usually buy Frank's sauerkraut, either in the jar or in the plastic bag but I wanted to try this brand instead. One of the main differences is that this is a Bavarian style and the ingredients are only white cabbage and salt. This is a finer shred than Frank's and does not need such a long cook time to make it tender. I added a half package of bacon (cut up into squares and fried until chrisp, not burnt) and half a medium sweet onion (sauteed until dark brown and tender in a couple tablespoons of the bacon fat). We like our sauerkraut on the sweeter side so I added about a quarter cup of water (you can use chicken stock, but we prefer water) and about a quarter cup to a half a cup of brown sugar. I put this in a decent size pot and then I tossed in some cut some chunks of smoked Polish sausage from a good Polish deli (not Eckridge or any brand name, get the good stuff). I brought it up to a boil, started and then put it to simmer for about half an hour 45 minutes and it was probably the best sauerkraut I've had since I was a kid. This was a perfect flavor, perfect tenderness! It was a wonderful side dish to our Easter dinner and I will not buy Frank's anymore.