Sauerkraut is infamously German and is loved for its versatility, health benefits and long shelf life. However, the finely chopped, fermented cabbage is actually thought to be first made by laborers building the Great Wall of China. The cabbage was fermented in rice wine and provided a main food source during the non-growing season. When Genghis Khan came through Europe 1000 years later, the Germanic people coined the name Sauerkraut, changed the recipe and began using salt to extract water and allow the vegetable to ferment. By the late 1800's European families were adding salt, caraway seeds, wine and other vegetables to the mix. Sauerkraut was often served with pork or plain depending on the family's financial status. As German cuisine evolved, so has this trusty staple. Check out this month's sauerkraut salad, the perfect complement for any barbecue or party!  See Recipe