I opened the plain sauerkraut tonight, and I find that I much prefer fresh 3-day sauerkraut to any other kind. I think I went at least 30 years without eating sauerkraut, before I started making it.
The first day is the best, by me. Once I open the sauerkraut, after fermenting, I put it in the refrigerator. Refrigerated, it is still good, but nothing compares to the fresh stuff. I think I am going to start making smaller batches, because I so prefer the new 3-day stuff.
I am not saying I don’t like the sauerkraut all the way to the bottom of the jar, it’s just that the first day is so nice.