Now, everybody's family does their 'kraut differently. Some families like it super sour and others prefer it milder, almost sweet. So your mileage may vary on this.
My grandmother (the Scotch-Irish one, not the Italian one) leaned toward a richer version of 'kraut -- still a bit sour, but not sweet, rather just savory. I should say here that she was a great cook. I mean, truly great. And I think, in another place and time, with other opportunities, she might have made for a fine restaurant owner and cook. I'm not talking about opening a restaurant that serves foams and uses liquid nitrogen and the like, but a restaurant that makes just flat out delicious home cooking -- like the food you want to get at home, only better. This is my take on her sauerkraut (which she taught to my mother.)
