Thanksgiving traditions and foods vary across the country, and Maryland is no exception. One particularly unique holiday staple can be found in Baltimore.

While sauerkraut is typically associated with hot dogs, brats, or Reuben sandwiches, in many Baltimore households it’s also a beloved Thanksgiving side dish. By the late 19th century, European immigrants passed through the Port of Baltimore, an estimated 25 percent of the city’s residents were German. Although sauerkraut didn’t originate in Germany, it became a dietary staple there due to its affordability.

As Germans immigrated to America, they brought their culinary traditions with them, including Sauerkraut. When Thanksgiving became a national holiday in 1863, the dish found its place on Baltimore tables alongside turkey, stuffing, and other classic fare.

So how did it become a true Baltimore Thanksgiving tradition? According to Baltimore-born journalist H.L. Mencken, “No self-respecting Baltimore household would be caught without kraut brewing in the basement. There was no leeway around it.” Chef John Shields, cookbook author and owner of Gertrude’s Chesapeake Kitchen, echoes this sentiment: “It’s a tradition. It is a pretty uniquely Maryland thing.” – Food and Drink

Whether or not your family serves sauerkraut for the holiday, in Baltimore it remains a cherished Thanksgiving tradition.

Happy Thanksgiving!

If you would like your county featured in Fun Facts, please get in touch with Amanda Grosskrueger at agrosskrueger@mdcounties.org.