Oktoberfest stands as Germany’s most famous and influential festival. Each year, it draws a global audience, with the city of Munich welcoming millions of visitors who travel there to take part in this iconic event. The celebration began in 1810 to commemorate the marriage of Ludwig I of Bavaria and Princess Therese of Saxony-Hildburghausen. Its enduring popularity has made Oktoberfest a landmark tradition, inspiring similar festivities around the world.
Spanning 17 days from the middle of September to the first Sunday in October, the festival is known as Oktoberfest. It thrives on a lively atmosphere where attendees from all corners of the globe gather to sip large beer steins, savor sausages, and dance to the tunes of local bands. While the music and beer are central, traditional attire also plays a key role. Men wear lederhosen, the quintessential Alpine leather trousers, while women don dirndls. These garments evoke a classic 19th-century style that remains a hallmark of the celebration.
Beyond the clothing, Oktoberfest offers a way to participate in German culture from afar. One delightful approach is to bring the party home with authentic recipes that shine at any gathering. The following dishes capture the spirit of the festival and invite guests to share in the flavors of Germany.
german salad
German salad, or Kartoffelsalat, is a hearty dish built around potatoes, sausage, onions, pickles, and mustard. It is a staple side dish that pairs beautifully with many Oktoberfest plates and is a favorite at festive tables.
Contents:
- 800 g potatoes
- 4 cooked and smoked sausages
- 8 sweet and sour pickles
- 1 spring onion
- 2 eggs
- 5 tablespoons mayonnaise
- 1 tablespoon old-fashioned mustard
It is prepared as follows:
- Boil the potatoes with their skins on, then peel and cut them into chunks. Cook the eggs as well and add the chopped potatoes, onions, sliced sausages, and pickles to a large bowl. In a separate bowl, mix the mustard with mayonnaise, then fold the mixture into the potatoes until everything is well coated.
sauerkraut
Sauerkraut is a dish made from fermented cabbage, often prepared with vinegar, water, and salt. This tangy side pairs perfectly with many German plates and adds a refreshing contrast to richer flavors.
Contents:
- 1 white cabbage
- Coarse salt (about 2 percent by weight of cabbage)
- Spices to taste (black pepper, juniper, dill, bay leaf, and more)
It is prepared as follows:
- Remove outer leaves, quarter the cabbage, remove the core, and cut into very thin strips. Weigh the chopped cabbage to determine salt quantity, about 2 percent. Mix cabbage with salt and spices in a large bowl, then massage with a clean hand until the liquid is released. Ensure the cabbage stays submerged as it ferments.
- Seal the container and open it daily in the first days to vent CO2. Alternatively, cover with a breathable cloth. When fermentation reaches the desired point, refrigerate to slow the process.
Apple-pie
Finish the feast with a beloved German dessert that also travels well to home celebrations. Apple strudel, or apfelstrudel, is a delicate pastry filled with apples, raisins, and orange liqueur. It pairs wonderfully with ice cream or yogurt for a comforting finale.
Contents:
- 4 apples of a preferred variety
- 1 pack of yufka pastry
- 30 g walnuts
- 2 tablespoons brown sugar
- 40 g butter
- Cinnamon powder
- Powdered sugar for dusting
It is prepared as follows:
Peel and core the apples. In a nonstick skillet, melt half the butter over medium heat, add the apples and cook until they soften. Stir in brown sugar and a teaspoon of cinnamon with a splash of water. Preheat the oven to 200ºC. Brush the pastry with a touch of butter, layer with the apple filling, roll, seal, and bake until the dough browns nicely. If desired, finish with a dusting of cinnamon and powdered sugar for a warm, inviting glow.