Bavaria is known everywhere for its Oktoberfest with Bavarian beer, Bratwurst, Ham Hocks, and Sauerkraut. Here in the USA it has become a traditional event too, even in Los Angeles. Sauerkraut is not only a side dish for bratwurst or mashed potatoes, it can be used for salads as well. Sauerkraut is a good source for Vitamin C and is probably because of this reason very popular during the winter months (where you normally did not have the possibility to buy lemons and oranges). If you like Sauerkraut, you may want to try this recipe.
If you want me to arrange an authentic German Oktoberfest for
Ingredients Sauerkraut Salad
2 cups sugar
1/2 cup vinegar
2 16-ounce cans sauerkraut, Bavarian style, drained well (Bavarian sauerkraut contains caraway seeds)
Chop very fine:
1-1/2 c celery
1/2 cups green pepper
1 small onion
1/2 cup pimiento
salt and pepper
Cooking Instructions Sauerkraut Salad
Mix all ingredients and keep it in the fridge overnight. The salad will need some time, so that all flavors can nicely blend. Make the salad the evening before and it will be perfect for the next day’s barbecue. You can use this salad as a relish for German-style sausages on buns. A typical German barbecue would consist of bratwurst, weisswurst or knockwurst. Serve the sausages with German mustard, German buns or other German style bread (Trader Joe has some good rye bread), potato salad, sauerkraut hot or as salad and if you like beer – enjoy some typical Hefeweizen.
Inspired by Linda Weissert from http://online-cookbook.com/goto/cook