What Thanksgiving dish do Baltimoreans do best? Sauerkraut! The Post explains some of the history behind this Charm City holiday tradition.
Excerpt:
Wetzel, 26, grew up in Baltimore, where fermented cabbage is as commonplace as cranberry sauce for the November holiday, even for those without German names. "I knew better than to ask for candied yams with marshmallows" at such a spread, says Wetzel, now pastry chef for Gertrude's restaurant at the Baltimore Museum of Art. "But the fact that there was no sauerkraut was kind of a shock."
Richard Kissling, chief officer of A.C. Kissling Sauerkraut in Philadelphia, says his Charm City sales surge each year in early November to five or six times the usual volume. "In Baltimore, it's just one of those traditions," he says. "I don't understand it."
Read the entire story here.