Oktoberfest Celebration in San Francisco

Beer, Bratwurst, and Sauerkraut, oh my! California Live Contributor, Berlin, is twisted with excitement for Oktoberfest! Berlin visits Schroeder’s Restaurant in San Francisco for the ultimate celebration. He is joined by Jan Wiginton, Co-owner of Schroeder’s, who is talking traditions, culture, and food. Learn how to make the perfect side of sauerkraut for your sausage at home! Find the sauerkraut recipe below. **FRESH SAUERKRAUT RECIPE** -INGREDIENTS 1 – large green cabbage, finely shredded 1/4 c – kosher salt 1 tsp – caraway seeds, ground 1 tsp – celery seeds, ground 2 tbsp – honey 1 c – apple cider vinegar -INSTRUCTIONS Halve the green heads of cabbage and remove the cores. Shred the cabbage finely and toss with the salt, ground caraway, ground celery seeds, honey and apple cider vinegar. The cabbage will wilt and exude some liquid. Place the cabbage and the liquid into a non-metal container and compress it tightly. The Sauerkraut will be ready to use in 30 min, but will be much better if you make at least a day in advance so it has time to marinade.