Sauerkraut may bring more than Good Luck this New Year’s EveRecent links to curing avian flu have made Sauerkraut a holiday best seller!Edited by Madelyn Miller, the Travellady The venerable Pennsylvania Dutch tradition of eating sauerkraut on New Year’s Eve may have a tangible effect this year, after a South Korean study was released linking Kimchi sauerkraut with a cure for avian flu, in chickens. National sales of sauerkraut have been skyrocketing since this data was released; following an October 2005 BBC report.
According to a column by Craig Wilson, published in USA Today on November 4, 2003, “eating sauerkraut on New Year's is an old Pennsylvania Dutch tradition. It's said to bring good luck.” The traditional meal consists of pork and sauerkraut served together, with the sauerkraut representing luck and the pig representing rooting into the New Year.  “We have typically seen our sales in the Pennsylvania area spike during the end of the fourth quarter, and if sales follow the current national trend, we’ll see high sauerkraut sales in Pennsylvania this season,” says Chris Smith, VP of marketing for Snowfloss Sauerkraut, a national producer of what has been cited as the “best tasting” sauerkraut in the country, according to a taste test conducted and published by the LA Times. “Since the information regarding sauerkraut and avian flu was released our sales have been up 50% overall for Q4 2005,” he adds.
Scientists at Seoul National University successfully used Kimchi Sauerkraut to treat chickens infected with avian flu. Kimchi is a seasoned variety of sauerkraut that shares Lactobacillus bacteria with traditional Sauerkraut, which may be the critical element in preventing Avian Flu. Both Kimchi and traditional Sauerkraut are made by fermenting sliced cabbage, producing a high level of lactic acid. Pork and SauerkrautTraditionally served as the first meal on New year’s day to bring good luck for the year.
Always serve Pork & Sauerkraut with a large bowl of mashed potatoes.  Preparation -
Place the pork roast in a dutch oven or a large, deep, heavy skillet. Add about 1 cup water plus a small amount of salt and pepper. Cover and cook over low heat for about 2 hours. Add the sauerkraut, applesauce and brown sugar. Cover and simmer for about 1 to 1-1/2 hours longer or until the roast is tender and falling apart. This can also be roasted in the oven, in a covered roasting pan. Set the oven at 350 for about 2 hours, then lower temperature to around 300 after adding the sauerkraut. Roast for an additional 1-1/2 hours. It's also a good crock pot meal. Just add everything at once and cook for about 6 or 7 hours on low.
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By Marlene and Chuck Koch Madelyn Miller, the TravelLady is a food and travel writer who founded www.travellady.com www.chocolateatlas.com www.cocktailatlas.com www.carladynews.com www.cheeseatlas.com Back to TravelLady Magazine | 