Contributed by Real Maine member Thirty Acre Farm
Thirty Acre Farm is a certified organic farm located on the Midcoast of Maine, specializing in fermented sauerkrauts since 2005 that offers nine distinctive varieties. Its products are available across more than 300 grocery stores, co-ops, and farm stands in the Northeast.
The farm offers this information about the connection between Thanksgiving and sauerkraut.
When was sauerkraut introduced to Thanksgiving tables?
In Baltimore, Maryland, sauerkraut has become a unique Thanksgiving tradition, influenced by the city’s significant German immigrant population. When Abraham Lincoln declared Thanksgiving a national holiday in 1863, one in four Baltimoreans were German. This demographic played a key role in shaping local holiday customs, and many German-Americans brought their culinary traditions with them.
Sauerkraut, a fermented cabbage dish, was a staple in German cuisine and quickly became associated with Thanksgiving feasts in the region. Its inclusion symbolizes the blending of cultures and how immigrants have influenced American holiday traditions. In Baltimore, several families serve sauerkraut alongside turkey, reflecting the city’s diverse culinary landscape. This practice has persisted over the years, making sauerkraut a tradition during Thanksgiving.
Okay, so why should Maine tables include sauerkraut at Thanksgiving?
Fermented sauerkraut pairs well with Thanksgiving turkey for several reasons:
- Flavor Balance: The tangy, slightly sour flavor of sauerkraut complements the savory, rich taste of turkey. This contrast enhances the overall flavor profile of the meal.
- Texture: The crunchy texture of sauerkraut adds an appealing contrast to the tender, juicy turkey. This variety in texture makes each bite more interesting.
- Digestive Aid: The probiotics in fermented sauerkraut can aid digestion, which can be particularly beneficial during a heavy meal like Thanksgiving dinner.
- Versatility: Sauerkraut can be served on the side or used as a topping, allowing for creative presentation and incorporation into different dishes, such as sandwiches with leftover turkey.
Overall, sauerkraut adds a unique flavor and cultural touch that enhances the Thanksgiving experience.
How do I eat sauerkraut with my Thanksgiving meal?
Eat it as a side or condiment. If you choose to cook with it, here is a great New York Times recipe:
Ingredients
Yield: 8 servings
6 tablespoons butter
4 slices bacon, cut into ½-inch pieces
1 small onion, thinly sliced
3 tart apples, such as Stayman, Pippin, Granny Smith or Jonagold, peeled, cored, and thinly sliced
2 jars of Thirty Acre Farm sauerkraut, drained and rinsed
1 bottle (12 ounces) beer (you may substitute apple cider)
Black pepper, to taste
½ teaspoon caraway seeds
Preparation
Step 1
Melt butter in a large heavy pot over medium-high heat. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
Step 2
Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in sauerkraut.
Step 3
Add beer and season with pepper and caraway seeds. Bring mixture to a boil, then cover the pot. Reduce heat so mixture is just simmering and cook for 45 minutes. Or transfer the covered pot to a 350-degree oven and bake for 1 hour. Stir and serve hot.
