I've never liked 'Bavarian' Sour Kraut. It is sweet. Same goes for
'Bavarian' buttermilk.

Yuk, I've never tasted SWEET sauerkraut!

When I was a kid, and did not like anything strong... be it onions,
garlic... whatever... my maternal grandmother got me to try some sour
kraut that had fermented only about half the full term. That was perfect
for me; so, from then on, she would put up a few small jars and put my
name on them.

Just as with my preference for some of the cheaper brands of red hot sauce
(as I was telling Rusty), I like some of the cheaper brands of sour kraut.
The less expensive hot sauce has more flavor. The less expensive sour
kraut has less.

I haven't tried that many kinds of kraut, but I agree about the hot sauce.
If I wanted to inflict pain on myself, I'd go get a tattoo or walk on hot
coals. I like mild sauces.

But that's just one man's preference... not a judgment as to which is
better for anyone else.

One of my favorite dishes is country pork ribs, sautéed done and then
simmered in sour kraut and onions with a little white pepper. (Some sour
kraut brands already are salty, and no salt is needed. If they have
little salt, a little bit
is needed.

I like that too! But I prefer spare ribs, and use half sauerkraut and half
cabbage, and add a sliced-up apple. No mashed potatoes though.

I like these over mashed Irish potatoes.

(Unlike my German friends, I do NOT like the cubed Irish potatoes cooked
with vinegar added. It toughens them.
But, once again, no judgment rendered. To each his own preferences.)

g