Sauerkraut has become one of the popular foods in countries such as China, US, Chile, and Canada, and is slowly becoming a vogue among the English. 'Sauerkraut' is fermented cabbage that has a long shelf life. The shredded cabbage is mixed with pickle salt and stored for four to five weeks to ferment. It is then used as one of the condiments in many dishes. This could be purchased in a departmental store or could be made at home. It is one of the traditional German foods. Making Sauerkraut at Home Ingredients

• 25 pounds, cabbage
• ¾ cup, pickling salt

Method Clean and shred the cabbage. In a large bowl, mix salt, and cabbage well. Pack the salted cabbage in a clean glass jar and press it down with a wooden spoon, until you see the juice come out on the surface. Cover the mouth of the jar with a piece of clean linen cloth and close the jar. Leave it in a warm place for almost a month and half for it to ferment. If you see the bubbles coming, it is an indication of fermentation. Once the cabbage is fermented, you can transfer it from the jar to a refrigerator container for freezing. It will stay unspoiled for months. German Sauerkraut Bacon Recipe Ingredients

• 2 strips, bacon (finely chopped)
• 18 ounces, sauerkraut
• 1 tablespoon, olive oil
• ½ teaspoon, crushed black pepper
• 2.5 cups, water
• 1 teaspoon, corn flour

Method Sauté the onions, until light brown. Add the bacon pieces and sauté again until it becomes crisp. Add pepper, sauerkraut, and 2 cups of water. Reduce the flame and stir frequently for 45-60 minutes. Make a corn flour paste and add it to the dish. Allow it to simmer for couple of minutes. Remember never to boil this dish. Sauerkraut Cake Ingredients

• 2 cups, multipurpose flour
• 1 teaspoon, baking powder
• ½ cup, cocoa
• ½ cup, margarine
• 1.5 cups, sugar
• 1 teaspoon, vanilla
• 3 eggs
• 1 cup, water
• ¾ cup, well-drained sauerkraut
• Pinch of salt

Method Sift the flour with baking powder, salt, and cocoa for couple of times in a bowl. Blend the margarine and sugar till it becomes light and fluffy. To this, add the vanilla and mix well. Then, add the eggs, one at a time. Blend each egg well before you add the next one. To loosen the mixture, you may add small amount of water. Finally, add the sauerkraut and mix well. Butter a baking pan and pour the mixture into it. Bake for 35 minutes at 400 ºF. Sauerkraut with Sausages Ingredients

• 2 cups, minced sausage
• 1 onion (finely minced)
• 3 ounces, cream cheese
• 1 can, sauerkraut
• 1 teaspoon, pepper
• 1 tablespoon, parsley flakes
• 1 tablespoon, minced garlic

For Frying

• 2 eggs
• 1 cup, flour
• 2 cups, oil
• Bread crumbs

Method In a skillet, sauté the minced sausages and onion, till it becomes brown. Allow it to cool. In a bowl, mix all the ingredients, the sautéed sausages and onions. Make small balls and let it chill for couple of hours. Make a semi-thick batter with the flour. In another bowl, beat the eggs. Dip the sausage balls in the flour, the egg and the breadcrumbs before frying. Fry till it becomes golden brown. Serve this sauerkraut recipe with any sauce of your choice.