Once you have your potatoes peeled and grated, sprinkle them with some salt and leave for 5 minutes.
Now pop the potatoes in a clean cloth and squeeze over the sink, this will withdraw all the excess moisture.
In a large bowl whisk the eggs and salt and pepper together.
With a fork, mix in the drained potato and sauerkraut. The fork will help separate and spread both items.
Now sprinkle on the bread soda and 1 tablespoon of flour. Depending on the consistency you may need to add more flour. It is best to be thick but still a little runny.
Put a non stick pan over a hot heat and add your oil.
Use a spoon to place four dollops of batter at a time onto the hot pan. Do not play with them; let it sit for at least a minute to get shape and colour.
Once browned on one side, flip them over, cook for a further 5 minutes on a medium heat.
Serve with too much butter and whatever else you wish. It is great at breakfast time with roast tomatoes.
Serve with half kimchi, half mayonnaise blended in the food processor.
