Angelica and Mike Hollstadt spend a lot of time surrounded by 10-gallon crocks of vegetables. That’s because they’re the force behind Angelica’s Garden. The husband-and-wife team harvest two acres of organic green cabbage, napa cabbage, garlic, and daikon radishes in Elmwood, Wisconsin, and make Angelica’s Kimchi in the basement of their farmhouse.
Kimchi is the Korean way of preserving vegetables through fermentation, and Angelica’s is particularly vital. The Hollstadts crank out more than 7,000 jars of kimchi, sauerkraut, pickled beets, and such each year, mostly for Twin Cities-area co-ops. Like sauerkraut, kimchi abounds with fiber, vitamin C, and natural lactobacilli that aid digestive health.
Anyone who loves sauerkraut on a bratwurst will flip for kimchi on a corned-beef sandwich. Try mixing it in with a stir fry for traditional kimchi bokkeumbap, or simply serve it as a side next to some pork for a little zip with your chop.
[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]
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