What We Eat in Winter in Northern Europe (The Baltics)

This story comes from the Baltic region of Northern Europe, where I live.

Winter here has always shaped the way people eat. Long before modern supermarkets, food needed to be harvested in autumn and preserved to last through months of cold, darkness, and limited fresh produce.

That history still shows up today — especially in winter markets, where fermentation, smoking, and simple preservation methods are not trends, but everyday knowledge passed down through generations.

This winter, I took a walk through a local winter market close to home to document what people actually buy and eat during the colder months.

Fermentation: food that survives winter

One of the most important winter foods here is fermented cabbage, often known internationally as sauerkraut – sour cabbage.

But for us, it’s not a side dish or a topping we can eat it just by itslef and flush it down with the fermented juice thats left in the jar.

Shredded cabbage, salt, time. That’s it.

We eat it raw, straight from the jar. We also stew it, fry it, or serve it warm alongside meat and potatoes. It’s sour, strong, and very much an acquired taste — especially for children.

Fermentation isn’t a trend here. It’s survival knowledge passed down through generations.

Fermented tomatoes and cucumbers

Cabbage is common. Tomatoes are less so.

At the winter market, I found fermented tomatoes, preserved only in water and salt. No vinegar, no sugar. When you bite into them, there’s a slight fizz — almost like sparkling water. It’s strange if you’re not used to it, but deeply satisfying once you are.

Cucumbers, of course, are more common. Sour, salty, crunchy. This kind of fermented and smoked food is typical of Baltic winter food traditions, shaped by long, cold seasons.

Smoked meats: preserving flavor and calories

Smoking meat is another essential winter tradition.

At the market you’ll find:

• smoked pork belly
• smoked chicken
• smoked fish
• homemade marinades passed down within families

Every smoker claims theirs is the best — and often, they’re right.

Smoked pork belly is especially important around Christmas. In many households, it’s diced and fried with onions, then mixed with grey peas — a very traditional Christmas Eve dish here in Latvia.

It’s heavy food. Warm food. Food meant to keep you full when days are short, cold and people use to die at age of 35.

Bread that isn’t just bread

Winter bread is darker, denser, and more filling.

Rye bread is common, but at this market I also found barley bread, which surprised me. Barley is usually associated with beer, not baking — but the texture was almost like a savory muffin. Soft, filling, and perfect with smoked meat.

Bread here isn’t an accessory. It’s a meal, it’s the foundation of our food culture, bread is life. And it’s geting harder to find good bread and not that pre-sliced atrocity that is filled in supermarkets.

Winter markets aren’t just about Christmas

These markets aren’t only about decorations or gifts.

They’re practical.

People come to stock up:

• fermented vegetables
• smoked meats
• bread that lasts longer than a day
• cooking utensils
• winter hats and scarves
• candles made from beeswax
• homemade wine
• pickeled vegtables
• syrups, honey and jams
• pagan jewelry

You’ll still find crafts, candles, and handmade goods — but food dominates. Because winter still demands it.

Why I wanted to document this

My channel is mostly about art, travel, and everyday creativity. But food is culture — and winter food says a lot about how a place lives, not how it presents itself.

This isn’t meant to define an entire region or claim universal traditions. It’s simply a snapshot of winter food culture where I live in Latvia — shaped by cold weather, history, and practicality.

Simple food that hopefully will be here for the next 100 years for generations to come –respect your roots!

p.s. my kids usually stay away from fermented stuff because of the funky tastes. But I hope they will come around once they grow up 🙂