German sauerkraut producers, afraid demand for the product is on the wane, are trying to come up with a "new, progressive and modern image" for the vegetable, according to reports from the latest meeting of the association of European sauerkraut producers (EVS). Now chefs using "fusion" cooking techniques are trying to boost its popularity. Michel Husser, the French chef, recently hosted a meeting of the association of European sauerkraut producers at his restaurant near Strasbourg, and said it was one of his most useful and versatile ingredients. "It's just plain wrong to think only of sausages when you think of sauerkraut," he said. "The people love the taste and I think it will only gain in popularity."

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