Kimchi vs Sauerkraut

By | February 11, 2020

This fermentation technologies continue to be developed in order to make food last longer and tastes delicious. This development began there as early as 6000 b.c. by the Babylonian population. As it turns out, the lactic acid fermentation is beneficial because it will make food so more resilient similar decay of Microbiology and the formation of toxins. There are 2 types of fermentation between vegetable Kimchi vs Sauerkraut would be discussed further in the following article.


Find the similarities on Kimchi vs Kombucha, but you can read also on here since you have not enough reference. Kimchi is one of the original Korea food names. Made from a variety of vegetables such as cabbage, turnips until carrots are then seasoned with a mixture of Korean chili sauce and chili powder and then fermented for months. Eat the Kimchi is highly recommended because it contains a very high nutritional value. Kimchi also contain many vitamins and minerals after the fermentation process. Not only that, a good lactic acid bacteria also appeared. This one bacteria aid digestion and prevent cancer. The name Kimchi mentioned based on its main raw material. Until recently in the Korea Kimchi there are lots of its kind. Like the kneeing Baechu Kimchi is made of cabbage, then there’s the Kkakdugi made from turnips, Oi Subagi which is the kimchi from cucumber and more. Fame developed in line with the demands of kimchi to more consume healthy foods. Before, the nutritional value of kimchi was ignored because it felt. However, at the recent suggestion to eat more vegetables, kimchi is now being touted because the value of its nutrition value. For example, chicory, radish, and red chili peppers are rich in vitamin a. red chili powder is loaded with vitamin c. Green Part of onion perei contain vitamins A and c. Additionally, fiber in mustard helps digestion.


Sauerkraut is a food made from the fermented cabbage by a variety of bacteria including Leuconostoc, Lactobacillus, and Pediococcus. Cabbage that has been fermented has time to save the old and distinctive sour taste. Sauerkraut then firmly rooted in the culinary EropaTimur and Germany, as well as several other countries including the Netherlands, known as Zuurkool, and France, known as choucroute, meaning ‘ sour cabbage ‘. Cabbage that has been dirajang smooth, then sprinkled with salt and left to experience the process of fermentation. Sauerkraut which has ripened or fermenting success hold stored in an airtight container for several months at a temperature of less than 15 ‘ C. It is generally served cold as sauerkraut salad dish escort (side-dish), but preserved cabbage is also used as a filling for dumplings called pierogi, Poland origin or varenyky (Ukraine), pirogi or pirozhki and (Russia). Sauerkraut is also becoming an important main ingredient on a traditional soup called shchi (Russia’s national dish), kapusniak (Poland and Ukraine), kwaśnica (Poland), kapustnica (Slovakia), and zelňačka (Czech Republic).

- Kimchi is made by several kinds of vegetable- Sauerkraut is made only by cabbage
- Kimchi comes from Korea and China- Sauerkraut comes from Germany and USA
- The ingredients are more complex- The ingredients are very simple


The actual difference between Kimchi vs Sauerkraut is the Kimchi is the Asian version of Sauerkraut. Kimchi produced in Korea and China. Although the process of the production of sauerkraut and kimchi is similar, but the characteristics of the different products. The difference is in using of other ingredients in kimchi, such as radish, pepper, cucumber and spices. Therefore, kimchi flavor texture and more complex of sauerkraut.

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