Sauerkraut

Today I finally took my sauerkraut out of the fridge, to give it another taste. If you remember, I broke down and poured in some vinegar, to speed the flavor up a bit. That helped immensely. I used about a quarter cup of it for lunch today in a sort of saute (1/2 c sauerkraut, 1 onion cut in semicircle strips, 2 diced potatoes, and 1 teaspoon of caraway seeds cooked in olive oil until it was all soft and smelling lovely. I would have thrown in an apple too, if I had any). The sauerkraut was good, but the flavor is a bit lacking in complexity. So I decided to move it to a bigger jar (it was a little too tightly packed before), stir in a couple teaspoons of caraway seeds, and top it off with vinegar. We'll see what it does.