Last year we went to the huge Oktoberfest celebration held at our local farm. It was our first and last time. Not because we didn’t enjoy it, but because they are no longer hosting the event (after 23 years!). In lieu of giving intoxicated suburbanites tractor rides this October, they are holding a “Public Safety Weekend.” To memorialize our lost Oktoberfest, we offer you this simple and really tasty take on the bratwurst and sauerkraut that we grubbed on last year.
Sauerkraut and white kimchi are pretty similar (ethnic fermented cabbage foods, yum!), but our baek / mild white kimchi is less sour and more flavorful than kraut (or at least any kraut that we’ve tried). If you’d rather have a spicy sausage, try the delicious Kogi Dogs recipe we posted a while back.
Sausages with white kimchi
-4 sausages (We used artichoke & garlic)
-buns (Hot dog buns are good, but tender brioche buns would be perfect, the way Seoul Sausage Co. does it)
-aioli (Can substitute mayonnaise and a sprinkling of garlic powder)
-dijon mustard (Optional)
-1 1/2 cup Granny Choe’s baek / mild white kimchi, sliced
