Over a cold beer in a warm kitchen a couple of Cleveland brothers-in-law discovered they were both crazy about sauerkraut. That’s how Cleveland Kraut got started a couple years ago. Now it’s on store shelves from Chicago to New York. Luke Visnic is trying something different. “That’s salt, mustard seed, and caraway seed. We’re going to mix it in with our cabbage and also put some medallions of pickling cucumbers. And that’s an experiment that we’re working on right now.” His business partner is his wife’s brother. “My name is Drew Anderson. I’m the President of Cleveland Kraut .” T he brothers-in-law confer on everything, including those cucumber medallions. “Tastes pretty good, says Drew.” I don’t think its thick enough, though,” says Luke. “They need to be thicker.” Homemade kraut had been a shared hobby Drew had been working as a banker, and Luke as an architect when they discovered their common passion. “We were sitting around having a beer,” says Luke, “and we discovered that we