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What is the Story Behind Eating Sauerkraut and Pork on New Year’s Eve?

pork sauerkraut new year f2 What is the Story Behind Eating Sauerkraut and Pork on New Year’s Eve?

Photo credit: My Life Cookbook

In case you haven’t heard, it’s tradition to eat pork and sauerkraut on New Year’s Eve at midnight, which technically means New Year’s Day. Among the many traditions surrounding the coming of the New Year, this one is both tasty and easy to complete, unlike some of those tough resolutions.

Where did this tradition come from? It’s hard to pin point exactly, but the reasoning is that eating this dish on January 1 each year will bring you wealth and luck all year long. According to German Food Guide, it is said that the tradition comes from people wishing each other as much wealth as the number of shreds of cabbage in the sauerkraut. As for the pork, “The pig has long been a symbol for good luck and well-being” explains the German Food Guide article.

If you’re convinced that this hearty meal is worth a shot, this recipe from My Life Cookbook is a great place to start. Her recipe is a one-pot easy recipe that the whole family will love.

While we can’t promise that eating sauerkraut and pork on New Year’s will definitely bring you wealth and blessings, it’s delicious. What other traditions do you take part in for New Year’s?

2017 Flavor Forecasts

Pork Belly Sauerkraut Wrap2 2017 Flavor Forecasts

In 2017, there are many food predictions we should watch for. In the past, we’ve seen hot sauce on everything, leafy green super foods, and more. Coming up in 2017, one big prediction is sour flavors.

Instead of chefs going beyond to make food hot and spicy, foodservice industry experts are predicting is predicting we will see dishes with extreme sour foods like vinegar and fermented foods like pickled vegetables and sauerkraut.

This trend doesn’t apply to just food, Mondelez International Foodservice predicts that beverages are going to build on the sour trend as well.

Looking to jump on the trend? Check out flavored sauerkraut from Saverne. This flavored kraut boosts recipes with new aspects.

For the full list of anticipated food trends in 2017, visit the original article.

Original article posted 12/16/16 from Mondelez International Foodservice.


5 Food Trends You Can Expect in 2017

2017 Food Trends Krautlook 5 Food Trends You Can Expect in 2017

2016 was full of culinary expertise as chefs tried new trends. Foodies across the nation are trying to guess what foods will be trending in 2017 as we round out the end of the year. 

According to SmartBrief, a major food trend that is already happening but will amplify in 2017 is fermented food. Yes, our favorite food, sauerkraut, is projected to still be trendy next year! 

Fermented foods have gained attention in years past due to the potential of new flavors. Chefs use bacteria and the fermentation process to ferment fresh vegetables and grains into items like sauerkraut, pickles, kimchi, and more. 

In 2017, the trend is only going to gain traction. We can expect to see chefs take a deeper dive with the fermentation tools and foods to create even more flavors. 

The full list of five food trends expected for 2017 includes:

  1. Bold breakfasts
  2. Fermentation
  3. New cuts of meat
  4. Botanical ingredients in drinks
  5. Seaweed and kale


Watch for these five foods as the new year approaches.

Read the full article written by Tricia Contreras on 12/14/16 here.

2016 Food Trends Included Fermentation

shutterstock 485046607 2016 Food Trends Included FermentationTaking a look back at 2016, there were many food trends that came and went. One that seems to keep popping up as more than a trend is the love for fermented foods. There is a fascination with fermentation among chefs and foodies everywhere lately.

One of the reasons fermented foods like sauerkraut, pickles, kimchi, and unique foods like fermented butter have become such a trend is because they offer different flavors to the foods we already know. Some foods take on new flavors as they go through the fermentation process, which provides chefs with a creative ingredient to use.

An article from Nation’s Restaurant News explains the other 2016 food trends and goes more in depth about why the fermented food trend continues to rise. Read the full article here.

Original article written by Fern Glazer and posted on December 6, 2016 on Nation’s Restaurant News.

Why You Should Add a Reuben To Your Menu

Americans love sandwiches. A staple in our country’s cuisine, a cold cut sandwich can be found on restaurant lunch menus nearly everywhere. But, food trends are pointing sandwiches beyond deli meats and cheese on bread. 

Restaurants are offering innovative choices to their customers as the trends emerge. Some are serving breakfast sandwiches all day. Others are adding a healthy spin on sandwiches by providing more healthy options like fresh-cooked chicken. More Americans are looking for healthy options. Adding a sandwich to your menu is a great way to do this. QSR reports on the five sandwich trends happening right now. They state, “As U.S. consumers, especially millennials, continue to trend toward food options they view as healthy, sandwiches’ versatility allow them to keep up with the times.”

Reuben sandwich with sauerkraut Why You Should Add a Reuben To Your MenuA Reuben sandwich is a great way to stay on the food trends, offer a healthy option, and provide your customers with a flavor-filled, mouth-watering sandwich. The classic Reuben is made by putting corned beef, sauerkraut, swiss cheese, and Thousand Island dressing on rye bread. Sauerkraut makes this sandwich healthy and full of probiotics. Looking for an even healthier twist? Offer it with turkey, instead of corned beef. Then it is called a Rachel. 

Whether it’s a New York deli bagel sandwich, a Philly cheesesteak, a Texas BBQ pulled pork sandwich, or a classic Reuben on rye, the possibilities are endless. Add a probiotic-packed sandwich to your menu to offer versatility and stay on the food trends. Read the other three sandwich trends in the QSR article here. 

Original article posted November 2016 on