Chefs Boost Sauerkraut's Trendy Food Status

Increasing numbers of chefs and trendy restaurants nationwide are beginning to take notice of sauerkraut's rise in popularity.

Bear Creek, WI (PRWEB) June 1, 2007 -- Sauerkraut is growing in popularity as a hip recipe ingredient and keeps drawing interest from chefs and restaurants nationwide, food experts say.

those who were familiar with it and had forgotten about it, as well as consumers in general

New York magazine recently cited contemporary restaurant Fette Sau as a new place for hipsters to frequent. Sauerkraut is a Fette Sau menu item expected to attract true-blue barbecue lovers, the magazine said.

"Finding Sauerkraut on the menu today at your favorite trendsetting restaurant is not unusual," said Ryan Downs, co-owner of Great Lakes Kraut Co., the world's largest Sauerkraut manufacturer. "It's common to find it in both sandwich and dinner menu items."

Thanks to recent, well-publicized scientific studies on the health benefits of Sauerkraut - and its chemical compounds that help defend against cancer - fermented cabbage has enjoyed rising popularity among chefs at trendy restaurants across the nation.

Sauerkraut-related health stories - like research by Michigan State University and the University of New Mexico highlighting Sauerkraut's effects on breast cancer risk - have encouraged chefs and restaurants to use Sauerkraut, said Jonathan Locke, a chef and co-founder of restaurant consulting firm FoodSense. That includes "those who were familiar with it and had forgotten about it, as well as consumers in general," he said. "It's got a lot of potential that is waiting to be tapped."

Sauerkraut Spaghetti Salad

½ lb. raw spaghetti cut into 2-inch pieces
4 cups Silver Floss® or Krrrrisp Kraut® Sauerkraut, drained and lightly rinsed
½ cup green bell peppers, thinly julienned
¼ cup pimentos, diced
1 cup carrots, peeled and grated
1½ Tbsp. parsley, chopped

Dressing:
3 oz. cider vinegar
3 oz. vegetable oil
3 oz. water
3 oz. sugar
1 tsp. dried oregano
1 tsp. dry mustard
1 tsp. granulated garlic
1 tsp. salt
½ tsp. ground black pepper

Cook spaghetti in boiling salted water until tender (about 12 minutes). Drain but do not rinse; let cool. In mixing bowl combine spaghetti, Sauerkraut, green peppers, pimentos, carrots, and parsley.

For the dressing: Combine all dressing ingredients in a mixing bowl or blender and whisk or blend together. Toss salad ingredients with dressing and serve immediately or refrigerate overnight to blend flavors.

Servings: 8-10

Silver Floss® and Krrrrisp Kraut Sauerkraut®, winners of the ChefsBest™ Award as America's best-tasting Sauerkraut, are manufactured by the world's largest Sauerkraut producer, Great Lakes Kraut Co., LLC, Bear Creek, Wis. With processing facilities in Bear Creek and Shortsville, N.Y. -- the best cabbage growing regions in the world -- the company combines modern technology and four generations of Sauerkraut-making expertise to produce the country's leading brands. Silver Floss canned and jarred Sauerkraut is found in the canned vegetable section of grocery stores in the East, South, and Midwest. Krrrrisp Kraut refrigerated Sauerkraut is located in the meat department at grocery stores nationwide. For more information about Great Lakes Kraut and its award-winning brands, visit www.sauerkrautnews.com.

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