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Sauerkraut and turkey: an essential Baltimore Thanksgiving
Sauerkraut and turkey: an essential Baltimore Thanksgiving

The workmen who built the Great Wall of China ate it for strength. Sailors on early American clipper ships consumed it for health during long voyages. It has tickled Teutonic taste buds and made its way across France, England and the New World. It has never lost its in-your-face pungency, its low-calorie, high-vitamin profile — or, in modern times, its capacity to tease just the right flavors from a hot dog or Reuben sandwich. It's sauerkraut, that tartly tantalizing fermented-cabbage dish that long ago took its oddball place alongside gravy and sweet potatoes as a staple of Baltimore Thanksgiving dinners. Though the custom has shown itself elsewhere, notably Maryland's...

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