Spring has asparagus and fresh herbs, summer has berries and tomatoes, fall has grapes, kale, apples, and pomegranates, but the near-barren farmer’s markets of winter don’t exactly scream “superfood!” But there are plenty of superfoods available in winter, and, no, you don’t have to mail-order them or even go to a specialty store. Here are some of my favorites, below. See Epi’s Farm-to-Table guide for more on winter produce.
Sauerkraut and Kimchi: The Japanese pickled turnip sugaki might be getting all the attention right now, but good old-fashioned sauerkraut and kimchi are excellent sources of probiotics, the good bugs that can help with digestion and immunity (plus, the cabbage used to make these fermented treats is a great source of vitamin C). Sauerkraut even made a Men’s Fitness list of Next Year’s Superfoods, where it shared space with obscure and exotic picks like sacha inchi, hemp hearts, and manuka honey. Check your farmer’s market or grocery store for unpasteurized ‘kraut and kimchi eat it unheated or only gently heated, since high temperatures can kill the good bugs.
Article from Epicurious, January 2, 2014, by Megan O. Steintrager.