True, but many different German styles, are far superior to American types from the can........
Still, it doesn't matter if it's fresh or canned if you leave it out for a day or two to "ripen" or "freshen".
Best bet, though, is to simply go to your friendly neighborhood asian market and buy a jar of kimchi. It'll always be "fresh" ~ that's why it's kept in the refrigerator.
Asian people who never ate kimchi in their lives have learned to use it in America to help their digestive tracts overcome lactose found in many foods such as bread and pastry.
Someday kimchi will be part of the standard table in this country, just like pepper, salt, sugar, vinegar and paprika.
I used to love the "OLD" style Sauerkraut. My Grandmother used to make it, fermented it in a big oaken Keg.
Today, getting that kind of Kraut in Germany is almost impossible, They have the same manufactured stuff we have. The last time my mother came here, she thought our Sauerkraut was superior to theirs.
Drain, add Butter, caraway seeds, a few Elder berries and heat for a while. Not bad.
Kapusta (Polish sauerkraut) is the best.
What about boar's Head sauerkraut - comes in a plastic bag and is in the cooler of many stores. Is that "German style" or just plain old American?
Give me the brand names of a couple of "German style" krauts. I'm curious to try it!!