Mangalore: As in most countries there is a North South and East West divide in Germany with regard to food habits. However there are some items of food and drink which are common to most if not to all the regions of the country.
Sauerkraut (fermented cabbage) and Reibekuchen (potato cakes) are two of these. Sauerkraut traces its origin to the times when food could not be grown during the winter season. Food cultivated and collected during the summer season had to be preserved and used to tide over the hard times. Cabbage was found to be suitable for this purpose. It was salted and allowed to ferment which gave it also an added value besides preserving it. It was normally eaten with pork knuckles or with mashed potatoes.
Reibekuchen are made from batter prepared with grated potatoes mixed with wheat flour and egg yolk and some nutmeg powder. The batter is fried in oil in frying pans. A tad greasy, they are best eaten when still warm. They are a favourite at outdoor parties and especially at country fairs.
Students of the Dept of Food Science and Technology, St Aloysius College had an international workshop conducted by resource persons from Germany. Mr and Mrs Hans and Anneliese Klink hammer and Mrs Gisela Schmitt in preparing Sauerkraut and Reibekuchen.
The workshop also included the preparation of Succini soup and Apple cake. The students had a hand on training in preparing all the four items.
