The Ohio Sauerkraut Festival is a Waynesville tradition. One of its main sponsors, Frank's Kraut, shares how to get creative with the celebration’s star ingredient.
Being around for more than a century gives you time to perfect your product, and Frank’s Kraut in Fremont has figured out a variety of ways to use sauerkraut as a star ingredient in your own kitchen creations.
The family-owned company has a portion of its website dedicated to recipes ranging from Kimchi-Ramen Salad to Kraut and Apple Slaw to Grilled Kraut and Veggies. The effort is the work of Frank’s Kraut marketing manager Katie Peterson, who collects ideas from the sauerkraut-maker’s faithful Facebook and Instagram followers.
“We get, ‘My grandma bought this, I buy it, I make it every Thanksgiving, we grill with it on weekends,’ ” she says.
Frank’s Kraut has been a sponsor of Waynesville’s Ohio Sauerkraut Festival since the mid-1980s, and every vendor at the festival featuring food with sauerkraut as an ingredient uses the company’s cabbage in their creations.
“It’s just such an all-around perfect ingredient,” Peterson says. “It adds flavor, it adds crunch and texture, you can bake it, cook it, boil it, grill it, eat it straight out of the jar or can.” frankskraut.com, sauerkrautfestival.waynesvilleohio.com
Grilled Kraut and Veggies | Serves 4
14-ounce can Frank’s Kraut, drained
1 green pepper, sliced
1 yellow pepper, sliced
1 pound asparagus, sliced
1 red onion, sliced
Salt and pepper
In a foil pouch, combine kraut and vegetables and coat with oil, salt and pepper. Fold to close tightly and grill over medium high heat for 10 minutes. Serve and enjoy.