What do you think the difference was? What made it ‘real’?
I love sauerkraut, even from a can. My son recently started making it at home and there is a HUGE difference. I'll still eat canned stuff, but the homemade is richer and more satisfying. It's more like a meal than a condiment.
How does he make it? I have been wanting to do so, but it’s much to easy to just keep buying it in the store. FWIW, I have a bunch of the Libby’s jars sitting in a cabinet, ready to continue duty as sauerkraut containers.