The Tradition of Pork & Sauerkraut for New Year’s Day…

The tradition of eating pork and sauerkraut on New Year's Day originated in Germany and was brought to the United States by German immigrants, also known as the Pennsylvania Dutch: 

• Germany: The tradition symbolizes good luck and prosperity. 

• Pennsylvania: The tradition is associated with the Pennsylvania Dutch, who brought the custom with them when they migrated to the United States. 

Some reasons why pork and sauerkraut are associated with good luck include: 

Pork

Pigs are always looking for food, which symbolizes moving forward in the New Year. Pigs are also considered lucky because they are rich in fat, which signifies prosperity. 

Sauerkraut

Cabbage is round in shape, similar to coins, and green, a sign of wealth. Sauerkraut is also said to cleanse the body of the last year. 

Round foods

Round foods are thought to be good luck because the shape signifies coins and good fortune. 

The Health Benefits of Pork & Sauerkraut…

Jan 1

The health benefits of pork and sauerkraut primarily come from the sauerkraut, which is a fermented cabbage rich in probiotics, providing gut health benefits like improved digestion, boosted immunity, and potential for better nutrient absorption; however, be mindful of the sodium content due to the fermentation process, so moderation is key. 

Key benefits of sauerkraut in pork and sauerkraut:

Gut health:

The probiotics in sauerkraut promote a healthy gut microbiome by encouraging the growth of beneficial bacteria, which can aid digestion and potentially improve overall health. 

Fiber content:

Sauerkraut is a good source of fiber, which can help with regularity and promote satiety. 

Vitamin C:

Sauerkraut retains a significant amount of vitamin C from the cabbage, important for immune function. 

Potential for nutrient absorption:

Fermentation can make nutrients in cabbage more readily available for the body to absorb. 

Considerations when eating pork and sauerkraut:

• Sodium content: Sauerkraut can be high in sodium due to the fermentation process, so choose low-sodium options or rinse thoroughly before eating.

• Pork quality: Opt for lean cuts of pork to minimize saturated fat intake.