Pre-winter winds are blowing and the last of the leaves have been blown from here-to-spring. I only have about one or two more “washings of the sauerkraut” before it’s totally ready for the season. Yes folks – I have a big old tub of kraut brewing in the basement. No self-respecting Baltimorean of generations past would be caught without the fragrance of souring cabbage wafting through their home. Legend has it the Germans who called Charm City home were the ones that firmly rooted kraut in Baltimore and the Chesapeake’s culinary landscape. People from other locales are often surprised that Thanksgiving turkey cannot be served on an honorable Baltimore table without sauerkraut. I’ve put a great sauerkraut recipe on the La Vida Coastal section that will be a welcome addition to just about any holiday table.

My partner in kraut, Tom Niksic, is the chef at my restaurant, Gertrude’s, and this guy knows his sauerkraut. A native of Croatia, Tom was raised on sauerkraut. His grandmother who still resides in the Old Country has been in charge of her village’s yearly kraut and would single handedly put up thousands of pounds. To celebrate the release of this year’s batch we’re going to have a Kraut Party at Gertrude’s on Friday, January 7th from 6 to 8 P.M. We’ll provide the sauerkraut, a variety of grilled sausages, and potatoes at the bar – all you need to do is buy some beer – or martini’s – to wash down the feast. It will all happen at the Gertrude’s bar, so get there early to get a good spot - and the lowdown on authentic sauerkraut.