Imagine my joy when Sauerkraut in a jar first appeared in UK supermarkets a few year’s ago. I believe Germans in general, and former East Germans in particular, have a thing for all things pickled. I was reminded of that during a recent trip back to the Fatherland, when during a quick run to the local supermarket I found myself in an aisle – approx. 15m long, with 2m high shelves either side – full of anything you could ever possibly want to pickle.
Sauerkraut with meatballs and mash is one of my favourite dishes featuring the finely cut and fermented white cabbage, and it is surprisingly easy to make. Continue reading