Sauerkrautsalat mit Schinken

Drain the canned sauerkraut thoroughly in a colander, pressing gently to remove excess liquid. Rinse under cold water if a milder flavor is preferred, then pat dry with paper towels.

Cut the cooked ham into thin strips or small cubes, about ¼-inch in size.

Rinse the blue grapes and halve them, removing any seeds if necessary.

Combine the yogurt, honey, white pepper, and salt in a small bowl. Whisk until smooth and well blended.

In a large mixing bowl, combine the drained sauerkraut, ham strips, and halved grapes. Toss gently to distribute evenly.

Pour the yogurt dressing over the sauerkraut mixture and fold gently until all ingredients are coated. Do not overmix, as this will break down the sauerkraut texture.

Chill the salad for at least 10 minutes before serving to allow flavors to meld, or serve immediately at room temperature according to preference.