I'm not a picky eater, and I love to try all kinds of foods. But there is one dish that I just can't stand - sauerkraut. <BR> <BR>We're thinking of visiting Germany in September, and I'd like to know just how prevalent sauerkraut is in German cuisine. Will I be able to avoid it without missing out on other good stuff? <BR> <BR>It's probably silly of me to even ask, because here in the USA, our "Americanized" versions of European foods can be quite different from the original. Is German sauerkraut different (i.e. better) than the sauerkraut we eat here? <BR> <BR>Also, can anyone recommend any other German dishes that we shouldn't miss? I welcome any tips about German cuisine. <BR> <BR>Thanks! <BR>Meredith

Sauerkraut is pretty much sauerkraut, although most is milder and fresher tasting than what you might get here. <BR> <BR>However, it's not the sole accompanying dish, nor even the most prevalent. You're far more likely to get a side of Rotkohl (marinated red cabbage) that has a kind of sweet/sour flavor. The "Beilage" (side dish) is almost always mentioned when a dish is described on a menu or on a menu board; just ask what else they have like you would at home if you don't want the sauerkraut offered with your favorite dish.

The sauerkraut we had in Germany was a distant cousin to that found in the US. The German kraut that we had was slightly sweet and flavored, perhaps, with red wine.

Meredith, <BR>Just as in the U.S, Germany has regional dishes that are distinctive to a particular area. We might better help you in describing what you'll find on menus if we knew where you plan to visit in Germany.

Meredith, I love sauerkruat, and I think it is not just a German dish, but a central/eastern Europe peasant dish. From my Lithuanian ancestors for example, they have a soup made from sauerkraut and meat broth called capusti soup. mmmm, mmm good! I think cabbage was plentiful and cheap, and easy to store as sauerkraut. I don't know about sauerkraut prevalence in modern German cuisine, but to me, it would be a big plus, lots of the pickled cabbage! <BR> From ethnic food 101. Judy

You certainly won't find sauerkraut forced down your throat in Germany. In fact, come to think of it, it's not always all that easy to find sometimes! <BR> <BR>In any event you might just want to try a bit of German sauerkraut while you're there. The stuff most Americans eat, out of a can or on a hot dog at the ballpark or from the cart on the sidewalk is only vaguely related to the German dish. While preparation varies greatly by region as well as kitchen, in general you'll find it sweeter, with more flavors and overtones, more mellow, and a damned sight more tasty overall.

Hating sauerkraut would have been blasphemous in my Czech grandfather's house. I remember as a child sitting opposite him with either end of the cutter on our knees, watching the cabbage being shredded into a crock below. He cut out the cabbage hearts, salted them and gave them to me. Fond childhood memories of both helping make and eating the kraut. <BR> <BR>Try it Meredith, you might like it!

Meredith, I'm with you. I also hate sauerkraut. I lived in Germany for 7 years and after trying it several times (and not liking it) I managed to avoid it for the rest of my stay. I enjoyed most other German food however and found it very easy to avoid sauerkraut. I may not have as much luck in Poland this year as many dishes seem to be centered around it. <BR>Regards <BR>Art <BR>

Thanks, everyone, for clearing up some misconceptions. My experience with sauerkraut is limited to the out-of-the-can variety, so I will definitely give it a try in Germany. I can't guarentee I'll like it, but I'd be foolish not to at least sample it! <BR> <BR>Wes, as for where we plan to visit - good question. We're only in the preliminary stages of our research - in fact, we still haven't decided for sure if we'll even go to Germany this year, or anywhere in Europe, for that matter. But the more I read about Germany, the more intrigued I become! From what we've read so far, we're thinking of Berlin, Munich, Bavaria, and maybe even Prague. What do you think?

Meredith, <BR>"What I think" is contained in a lengthy Email I just sent you directly. <BR>Drop me a line if you're interested in those itineraries or the others I made reference to.

You really need to at least try the sauerkraut in Germany. Then you'll learn why German commodes have that little tray in them.

Please try the sauerkraut. It will not be just out of a can (do you really get it in a can in the US?) My mother makes it with a ham hock, some sausage, bacon lets it simmer for an hour or longer and is served with plain boiled potatoes. Yum. Your right Judy its not just a German dish. Just think how cheap cabbage is and probably how easy it is to grow so of course pickling it will preserve it longer.

I've never developed a taste for sauerkraut, either, although I do like fresh cabbage braised in white wine and have had some delicious red cabbage "on the side" in a little German restaurant in Orange, Virginia. You'll find plenty of non-sauerkraut to eat. Spaetzle (sp?) is truly habit forming, for example.

The sauerkraut I've had in Germany and Alsace is far superior to anything we get here in the U.S. Some of it is just like cabbage with a very little bit of wine taste. The sweet sour red cabbage is delicious as are all the noodles and dumplings. I did find myself craving some fresh California salad at some times during our trip, but found lots to love in German cooking. For those of you who like it, my German sister-in-law used to buy jars of sauerkraut, drain it well, rinse under cold water and cook it with a ham hock, a chopped apple and bay leaf adding wine wine as it simmers. Yum.

MMMMMmmmmmmmmmm. . . love the crunchy briney stuff. Dump it out of the jar, heat it up, spoon it over mashed potatoes and I'm in paraidse. But I also love all root vegetables, even raw potatoes. So, in Germany, I almost gagged on sauerkraut. It had some creamy something on it. Not good. The recipes here, however, sound marvelous and I'm headed to the grocery store this minute!

Meredith, this one made me laugh because my father who is 82 now, was born and raised in Germany until he emigrated at age 11 and he HATES sauerkraut. He won't eat it in any form and is a real eating machine otherwise. <BR> <BR>Funny thing is that when we were there with relatives, I can't remember ever having any sauerkraut in his town either. Did see the red cabbage cooked many ways and also had lots of delicious food and bakery goods.

I also dislike sauerkraut and I'm happy to report that I've made it through a couple of trips to Germany without eating it. I'm also not fond of tomato soup, but in Germany I found several places that made it very creamy and it was delightful. <BR> <BR>PS: You wlll not be forgiven if you don't try Spargel in Germany.

Philip, what is spargel? <BR> <BR>Wes, thank you for all the itinerary ideas! I haven't even had a chance to read them all yet (this pesky job of mine keeps getting in the way!), but I will definitely be in touch!

Meredith, <BR>Schweinekotelette gebacken mit Salatteller <BR> <BR>Schweinebratan mit Kartoffelknodel und Salatteller <BR> <BR>Ungarischas Saftgulasch mit Semmelknodel <BR> <BR>Munchner Sauerbraten mit Semmelknodel <BR> <BR>Kalbshaxe vom Grill mit Semmelknodel und Salatteller <BR>All less then 25 DM

Meridith never fear there are plenty of things to eat other than sauerkraut. I am remaining anonymous because what I am about to say will sound blasphemus to some. Not only do I hate sauerkraut but I hate ALL vegatables and refuse to eat any. i am a very picky eater, i like meat and bread and al my meals plain and bland, no sauces or mixing of different ingredients and flavors. If I can survive in Germany and other places in Europe anyone can. There is wonderful fresh bread everywhere which I frequently indulged in and also if you need something familar, they have the same fast food we have here and it tastes almost the same in my opinion!