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. “It’s just such an all-around perfect ingredient,” Katie 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.”

Grilled Kraut and Veggies | Makes 4 servings
Recipe courtesy of Frank’s Kraut

INGREDIENTS 
14-ounce can Frank’s Kraut, drained
1 green pepper, sliced
1 yellow pepper, sliced
1 pound asparagus, sliced
1 red onion, sliced
Olive oil
Salt and pepper 

DIRECTIONS
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.