Visit Baltimore Official Guide Fall/Winter 2019 VisitBaltimore_FallWinter_2019_Final_Digital - Page 24

Sauerkraut CUISINE: German THE BACKSTORY: In Baltimore, we’ve been eating sauerkraut alongside our Thanksgiving turkey feast for more than 100 years. It’s tradition to have the tart, fermented cabbage on the table, thanks MATTY to our city’s rich community of Germans. Around Thanksgiving, you can find local delis serving up turkey sandwiches topped with the stuff. And some locals fashioned way, fermenting the shredded Fish Peppers cabbage in basement cellars. CUISINE: African American still prepare their sauerkraut the old- Coddies CUISINE: Jewish THE BACKSTORY: A specialty fish TASTE IT Attman’s Deli’s day-after- THE BACKSTORY: An heirloom variety Thanksgiving special, the of hot pepper that’s thought to have “sandwich,” coddies are deep-fried Double T, features turkey, cranberry originated in the Caribbean, fish peppers balls of salt cod and potatoes, served sauce and sauerkraut between slices were historically used in African between saltine crackers with yellow of pumpernickel. At Gertrude’s, at the American cuisine in the Chesapeake mustard. Originally sold out of Baltimore Museum of Art, each January Bay region, where cooks blended them pushcarts by Jewish immigrants at the brings Kraut Fest, when the restaurant’s into the creamy sauces that typically turn of the last century, coddies grew homemade sauerkraut is available in all topped seafood dishes. The peppers in popularity, becoming available in forms and flavors—even as “krautini” were grown almost exclusively by black nearly every candy shop, hot dog stand drinks. Local company Hex Ferments farmers in the mid-Atlantic until they and drug store until the 1980s. sells its different varieties of kraut lost popularity in the early 1900s. Now, Recent years have found the snack (plus kimchi, kombucha and other the flavor has been reintroduced to harder to track down—but it’s making d fermented Baltimore cuisine, largely thanks to a comeback. foods) at chef Spike Gjerde, who is devoted to Belvedere highlighting local flavors on his menus. TASTE IT Coddies are served the traditional way at Mama’s on the Half Shell in Canton and at Market year- ar- TASTE IT round. At Woodberry Kitchen, the kick of fish pepper is worked Faidley’s Seafood in Lexington Market. into sauces, mayonnaise and salt; at the At Dylan’s Oyster Cellar, they’re sister cafe Artifact Coffee, it’s mixed into prepared with some extra zing thanks lattes for a hint of heat. And the culinary to the addition of paprika, onion group’s popular Snake Oil hot sauce powder, mustard powder, garlic and features fish peppers prominently (sold other spices. at local markets). Paczki CUISINE: Polish THE BACKSTORY: An imported sweet from our Polish immigrants, this rich jelly-filled doughnut was traditionally nall lly made in an effort to use up butter and eggs before the sacrificial acrificial season of Lent. In Baltimore, they still linger in Polish delis and bakeries alongside other regional specialties like kielbasa ielbasa (sausage) and krushchiki (flat, bow-tie cookies). TASTE IT Broadway Market, Krakus Deli in Fell’s Point and d Polish Treasures in Upper Fell’s Point typically sell paczki year-round; ound oun d ; 22 Traditional Polish markets and delis, like Sophia’s ’s Place at just before Lent they are available at local churches and grocers. rocers. B A LT I M O R E . O R G