10 Ways to Keep Farm Fresh Fruits and Vegetables for the Winter Months

Kimchi (Photo by Chung Sung-Jun/Getty Images)

Kimchi and Sauerkraut

Kimchi and sauerkraut are cousins. They’re both fermented cabbage, but that and their high vitamin content is about all they have in common.

Most of us are familiar with sauerkraut, European-style fermented cabbage. That tart acidity is the perfect foil for the salty umami of grilled bratwurst or a classic Reuben. Not only that, it’s probiotic! And like everything, if you make it yourself it’s better. The process is pretty easy, according to this recipe from Alton Brown. But you can’t eat it right away. It has to ferment for a month. If you start making your sauerkraut now, it will be ready in time for prime football tailgating season. It keeps so well you don’t have to can it or freeze it. Sauerkraut stays good in the fridge for 6 months.

Kimchi, like Korean food in general, has been getting more popular in the last few years. Americans are looking for new, spicy dishes and Korean American chefs have started showcasing their own family cuisine. My area has a very large Korean population, and there are probably about 30 places within 30 minutes of my house where they serve authentic bibimbap, jjigae, and, of course, kimchi.

Kimchi is, to say the least, pungent. Korean groceries (and households, I have heard) keep their kimchi in separate fridges to keep it from flavoring the other foods. Kimchi is a super-versatile ingredient and condiment and it makes a yummy side-dish. Traditional kimchi, like this one from popular Korean food blog Maangchi, is labor-intensive to make, but it’s ready to eat in a few days. And like sauerkraut, if you keep it cool, it will stay good throughout the winter.