Fermented cabbage is drawing attention in Washington after several high-profile officials adopted a kraut-heavy diet. Health Secretary Robert F. Kennedy Jr., Commerce Secretary Howard Lutnick, Transportation Secretary Sean Duffy, and Vice President JD Vance have all spoken recently about making sauerkraut a staple at the table.
The diet shift surfaced this week during press events and social media posts, with several cabinet members citing gut health and energy as reasons. At a Tuesday morning briefing, Kennedy Jr. described swapping lunches for homemade sauerkraut and pickled vegetables. Vance mentioned bringing jars to late meetings.
Back in New York, restaurant operators are noticing an uptick in kraut requests, particularly at delis and Eastern European spots. On Wednesday, Lower East Side staff at Yonah Schimmel’s reported more lunchtime orders of knishes with extra kraut. A manager at Veselka said, “We’ve been getting questions about our fermentation process.”
Summer heat has not dampened the trend. Outdoor diners in Midtown were seen pairing cold beer with plates of cabbage slaw on Wednesday night. Some, however, have raised concerns about the strong aroma, especially in shared office spaces.
It remains to be seen if the Washington-style kraut enthusiasm will last. For now, the fermented food aisle is seeing more attention amid the city’s summer routines.