Hi Reader,

Do you love pork and sauerkraut for New Year’s?

I certainly do!

This dish is a classic Pennsylvania Dutch tradition, symbolizing good luck and prosperity for the coming year. The tender, savory pork paired with tangy, fermented sauerkraut creates a flavor combination that warms the heart and soul.

But, WAIT?! Is it too early to talk about New Years? That's three holidays away still!

Keep reading...

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Organic Sourdough Onion Rye Bread
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It's time to start making your own sauerkraut.

That's right. I'm here to remind that you that, if you want enough properly prepared, organic sauerkraut with your Willow Haven Farm pastured pork during New Years, you should plan to make your own.

It's easy and now is the perfect time. Get it done before the rush of Thanksgiving, then Advent and Christmas is upon you.

Your future self will thank you when you are un-jarring your own sauerkraut instead of settling for store-bought.

Can you even find organic sauerkraut that is actually fermented rather than packed up with vinegar? What kind of salt did they use? Are there preservatives in it?

Just for the Pennsylvania Dutch?

But did you know that this tradition of enjoying pork and sauerkraut isn’t just unique to Pennsylvania Dutch culture? Various cultures around the world have their own New Year’s customs featuring similar ingredients. For example:

• Germany: In Germany, it’s common to eat sauerkraut with pork on New Year’s Day, believed to bring good luck and wealth in the new year. The dish is often served with dumplings or potatoes.
• Hungary: Hungarians also indulge in pork and sauerkraut, often using the sauerkraut in hearty stews or served as a side dish, reflecting their love for flavorful, comforting meals.
• Even the Polish will make their soup, bigos (also known as "hunter’s stew"), and serve pierogi with sauerkraut, while those from Slovak traditions will prepare kapustnica and stuffed cabbage.
• Southern U.S.: In the Southern United States, the tradition extends to black-eyed peas, collard greens, and pork, with many believing that these foods bring prosperity and good fortune.

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But WHY pork is considered a symbol of prosperity?

Farmer Reuben discovered this on his trip to Tanzania as a organic farmer consultant with Catholic Rural Life.

Only those farmers with EXTRA food can afford to raise pigs. You see, cows and goats eat plants that humans don't eat. But pigs feed on the same grains and vegetables that we do. If a farmer family is scraping by, they will prioritize eating what food they can, not feeding it to their pigs. We humans "compete" with pigs for food. Cows, goats, sheep and chickens find their own food and turn it into food we can eat, making them much more practical to raise.

Now you know!

It’s fascinating how food traditions transcend cultures, connecting us through shared values of hope and renewal as we welcome another year.

More fascinating still is the Traditional Food Wisdom passed on by the pairing of Pork with Sauerkraut.

Nutritional Harmony: Why Pork and Sauerkraut Work Well Together

Did you know there are nutritional reasons behind pairing pork and sauerkraut? Indeed, fresh pork can have an impact on the blood, causing it to thicken. This could be concerning.

But here’s the good news: consuming pork prepared in an acidic marinade or enjoyed alongside fermented foods, like sauerkraut, can counteract that effect.

The Benefits of This Pairing:

1. Probiotics: Sauerkraut is rich in probiotics, beneficial bacteria that promote gut health and contribute to a healthier digestive system.
2. Nutrient Absorption: The combination of pork and sauerkraut ensures that your body can absorb essential nutrients effectively. For instance, vitamin C found in fermented foods like sauerkraut can enhance the absorption of iron from the pork, providing a nutritious boost.
3. Flavorful Synergy: Beyond the nutritional benefits, the tangy flavor of sauerkraut beautifully complements the savory richness of pork, creating a deliciously satisfying meal.

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By understanding the nutritional synergy between these two foods, you can enjoy your traditional New Year’s dish while also making choices that support your health.

For your holiday charcuterie boards, have no fear of including delectable cured pork like prosciutto, salami, and soppressata - cured pork does not affect the thickening or clotting of your blood cells.

So go ahead and indulge in that pork and sauerkraut—it’s not just a tasty treat; it’s a smart nutritional choice!

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HOW TO MAKE YOUR OWN ORGANIC SAUERKRAUT

To make organic sauerkraut from fresh green cabbage, start with the best quality ingredients you can find. Look for firm, organic heads of cabbage, ideally from a local farmer or organic store to ensure they’re chemical-free.

STEP 1: Customize your weekly Market Box. Add 2 or more heads of cabbage to your cart.

Here's What You’ll Need:

• 1 or 2 heads of organic green cabbage (about 2–3 pounds)
• Sea salt (about 1–1.5 tablespoons per pound of cabbage)
• Large mixing bowl
• Sharp knife, mandolin, or food processor for slicing
• Glass jar or fermentation crock (1-quart or larger)
• Fermentation weight (optional, but helpful to keep cabbage submerged)
• Cloth or airlock lid to cover the jar during fermentation.
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Here’s how I do it:

1. Prep the Cabbage: Start by peeling off any damaged outer leaves and setting one or two clean outer leaves aside – we’ll need those later. Then, cut the cabbage in quarters, remove the core, and slice it thinly. If you have a mandolin or food processor, that can save time, but a sharp knife works great too.
2. Add Salt: Place your sliced cabbage in a large mixing bowl. For every pound of cabbage, add about 1 tablespoons of high-quality sea salt. Himalayan pink salt or Celtic sea salt works wonderfully. Massage the salt into the cabbage for a good 5 minutes, until it starts releasing water and feels slightly softened. This step draws out the natural juices, creating the brine that will ferment the cabbage.
3. Pack into a Jar: Transfer the salted cabbage into a clean glass jar or fermentation crock. Press it down firmly to release more brine, making sure it’s submerged. This keeps air out, which is essential for fermentation. Place one of the reserved cabbage leaves on top to help keep everything packed down. If you have a fermentation weight, put it on top to keep the cabbage submerged.
4. Cover and Ferment: Cover the jar with a cloth or use an airlock lid, and set it in a cool, dark spot. The fermentation time depends on your environment – it can take anywhere from a week to 4 weeks. Check it every few days, making sure the cabbage is submerged in brine and skimming off any harmless surface mold if it appears.
   1. NOTE: sometimes I tuck a large cheese cloth over the sliced cabbage to keep everything submerged and avoid free floating pieces that will harbor yeast and mold.
5. Taste and Store: After about a week, start tasting your sauerkraut. When it reaches your desired tanginess, transfer it to the fridge, where it will keep fermenting slowly and develop even more flavor. Organic sauerkraut can last for months refrigerated and is ready to enjoy whenever you like.

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Starting the process in November ensures that you'll have amazing sauerkraut ready for your New Year's Day.

Want a printable guide? I have just the thing.

Download the Sauerkraut Formula to keep handy for reference.

👉 DIY Basic Sauerkraut Formula – download​

We'll keep farming for you!

Reuben and Tessa DeMaster
​Willow Haven Farm​

P.S. Don't miss the Farmer Reuben talking about a serious issue on the farm.

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P.P.S. Did you know that you don't have to wait to start your farm membership and get access to all this amazing food?

​Sign up for a Market Box Today​

Here's my Market Box for this week.

​Sign up for a Market Box Today​

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