National Frankfurter and Kraut Week

National Frankfurter and Kraut Week, also called National Kraut and Frankfurter Week, celebrates the pairing of frankfurters and sauerkraut during the second full week of February. Sauerkraut is cabbage preserved through fermentation, a pickling process comparable to the methods used for traditional pickled cucumbers and kimchi. It can be enjoyed alongside frankfurters or on its own, too.

During World War I, American sauerkraut makers temporarily marketed their product as “Liberty cabbage” because of concerns that the public might reject its German name. The week’s documented observance appears in a 2010 food blog post, which also highlights sauerkraut’s connection with frankfurters and its fermentation process. Read the 2010 account of National Frankfurter and Kraut Week.

How to Observe National Frankfurter and Kraut Week

Celebrate by enjoying frankfurters with sauerkraut, or try sauerkraut on its own. You can also learn more about fermentation and the World War I-era use of the name “Liberty cabbage.” If you make sauerkraut, take time to appreciate the fermentation process behind it.

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