I never knew how much of a Baltimore "thang" this was until I grew up. We had sauerkraut (of course, my father's side is German and Dutch, so we had that and sour beef and knockwurst, etc. all the time, anyway!)every hoiday (Christmas, Thanksgiving, Easter, etc.) with turkey or pork. I don't doctor it up so much--just add some meat (pork ribs for Easter, turkey necks and wings for the turkey days) and cook for a LONG time. We like it as sour as we can get it, so apples and wine would make it kind of sweet. My Polish relatives add caraway and rye seed instead of anything else, and onion. Wow--can;t wait until next week, even though I won;t be able to eat much!! I have learned about quality instead of quantity!!