Hey guys, thanks for pointing out that there are many regional varieties of all the German foods I talked about. I just mentioned the varieties I really enjoy but maybe I can make a part two where I get into more detail.
What is your favorite traditional German food? What type of potato salad is most popular in your region?

you forgot the best part of spaghetti eis! whip cream on the bottim that freezes from the ice on top! it is sooo good

Bratkartoffeln with bacon and onions are godly.
Especially in combination with fried eggs (where the yolk is still liquid).

wait, to subscribe i first have to fill out the german paper work ;)

Spezi....

Check your local bacery or pastry shops. They have gluten free breads that taste just like our regular bread types. Don't worry our bread is for sure better than the breads you know from home. Give it a shot. I actually didn't miss a thing during my time in NZ. I actually never thought about Germany but the bread was really something I missed. When I came home, first thing I got was a huge sour dough loaf of bread and Fleischkäse. You gotta try warm Fleischkäse with mustard. Bet you'll love that as well.

*Rhabarberkuchen. *Pflaumenkuchen.
*Grüne Bohnesuppe mit gebratenen Speck, klein geschnittenen Kartoffeln und Stangenbohnen, etwas Bohnenkraut, Salz und Pfeffer.
*Reibekuchen aus gebratenen Kartoffeln , *Osterbrot , *Tangermünder Baumkuchen, *Speckkuchen, *Flammkuchen
*Brezen- und Semmelknödel , *Gebratener (paniert) oder gekochter Blumenkohl

"Spaghetti Eis" has been inventend in Mannheim/Germany in 1969 by Dario Fontanella. The Gelateria still exists and is woth a visit :-)

Not all potato salads are served warm; it is all regional. The “skin” of the Weisswurst is intestines. Also, only outsiders take off the casing (skin). The real way to eat this sausage is to take it into your hand and suck out the sausage.

Wir Schwaben essen Brezeln. Die Bayern essen Brezen.

Die echte Thüringer Bratwurst , es gibt nichts Vergleichbares !

The vinegar potato salad variant is the one that is served more in South Germany while the mayonnaise one is more known in the north/northeast.
I have/had grandparents both from the south and the east, so both variants are served in my family ( I really like both variants).

Antoinette Emily, you are one of the sweetest youtubers and a wonderful ambassador of your beautiful homeland New Zealand. I really enjoy your view on cultural differences and your way of integration. Amazingly, though you speak fast, it's easier for me to understand New Zealand English than e.g. the broad American accent. Thanks for all the effort you put into your videos! Have a great summer ☀️

Schwäbische Kässpätzle are amazing

You said, in your clip, you like red cabbage. I can recomened a delicious roast to go with it. It´s called "Sauerbraten". You can get it at your local butcher, or, at times in a super market of your choice. It´s usually pre-seasond, so all you have to do is push it into the oven. Potatoe mash, red cabbage, and your good to go! Bon Appetit!

You actually have both kinds of potato salad here in Germany. There is actually a bit of a cultural clash thats always lowkey going on about what kind is the best/actual Potato Salad. There is also a million billion ways to do both kinds, with all kinds of additional ingredients.

Antoinette, you are such a sympathic person. Cause of youtubers like you I'm more thankful about my country and Europe. But I would love to know your country. It shall have so wonderful nature and nice people

Ich wurde groß, mit Spätzle und Soß :D

If you think that's "German" potato salad be surprised when you go to the northern half of germany, there it's normally with mayonnaise and other stuff. It exists almost no traditional food prepared exactly the same all over Germany, except bread. Pretzels are also a southern thing

Starting from the end: try raspberry sauce on your icecream as well. Very popular in germany is also "Eis und heiß". Means your pour heated up fruit puree over balls of vanilla ice.
About the Sauerkraut: add some (preferably fresh) chopped pineapple to it. It'll add some sweetness. But you also need to find a good brand for the Sauerkraut. They differ in quality.
About the Rotkohl: you may wanna add just a hint of ground cinnamon to it. And maybe a bit of red wine. In this case the acid of the wine can balance the sweetness.
For green cabbage, there is only one brand: "Lüders"! It's completely different: it's not as watery as the stuff other brands offer.
If not available, ask friends from northern germany to ship it to you. It's worth it!
For savoy cabbage: try it with star anise and cream. You will find it on chefkoch.de : Anis-Wirsing
(if you think that guy looks familiar, well....)
Last but not least: a MUST try is Spaetzle. They are easy to make.They are egg noodles. But when mixing the dough, you really
beat it up to get some air inside. (This is the magic!) Few or no salt in the dough. (the more salt, the more prone the noodles are to break, later.) Noodle water as salty as sea water is important (taste it!).
The air in 'em makes 'em grow in size, when boiling. And fluffy. You can slightly fry them in "Nußbutter", afterwards.
"Nußbutter" is the german word for brown butter: when you slightly heat it up, it'll turn brown in the process.
This will change the aroma to a kinda "nut-flavour".  This is i.e. what you wanna fry scallops in.
In Inda, the call it "Ghee".

Just a few ideas. Welcome to germany!