A truly stinky Thanksgiving with sauerkraut
The beauty of Thanksgiving traditions is that they have to start somewhere, as The Washington Post discovered when it recently set out to discover the unlikely inclusion of sauerkraut as part of the Thanksgiving spread in many Baltimore, Maryland, households.
Although Baltimore can thank German emigrants for the popularity of sauerkraut this time of year — in Germany, it was a dish traditionally prepared for special occasions — the rest of us can thank the Byzantine Empire for introducing the world to fermented cabbage.
And now, as the Post story notes, sauerkraut remains one of the few foods that is not prepared in a very different fashion from when it was first tasted:
Though it involves only cabbage and salt, preparing sauerkraut at home requires a lot of planning. The process can take anywhere from three to eight weeks, depending on the temperature and a willingness to put up with the beery smell of fermenting leaves.