Let’s face it: Sauerkraut has an image problem. At best, the fermented food elicits memories of an Oktoberfest side dish served alongside bratwurst, and probably only consumed after drinking a boot (or two) of beer.
But this isn’t your grandmother’s sauerkraut anymore. New and improved kinds are popping up on everything from burgers to health blogs—and for good reason. Read entire article at Greatist.com > >