Kimchi — The Unexpected Amish Crossover

A growing number of Amish families, especially younger homesteaders, have adopted kimchi because the technique is nearly identical to sauerkraut, just with different seasonings.

Ingredients

• 1 large head napa cabbage (about 2 lbs / 900g), cut into 2-inch pieces
• 2 tablespoons sea salt
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 1 tablespoon each fish sauce and minced garlic
• 1 teaspoon grated fresh ginger, 1 teaspoon raw honey
• Chopped scallions and a few slices of radish

Method

1. Toss cabbage with salt and let wilt about 2 hours. Rinse and drain.
2. Mix gochugaru, fish sauce, garlic, ginger, and honey into a paste.
3. Mix the paste into the cabbage with scallions and radish.
4. Pack tightly into a quart jar, pressing until liquid rises. Ferment at room temperature 3 to 5 days, then refrigerate.

Kimchi delivers an even wider range of beneficial bacteria than sauerkraut.

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