Posted on 04/16/2025 6:06:40 AM PDT by Red Badger
We eat it all the time.
Not a single mention of *kimchi*, however. Very popular in Korea, it is like super sauerkraut. Not only that, but it is not pasteurized, so if you are eating it for the bacteria, you don’t miss out.
Hot and spicy, the vegetables taste “carbonated”.
Yes, they do love bacon... Will try it - maybe to top the hot dogs they love so much.
Sauerkraut:
Made from easy to grow cabbage with a wide growing season and high productivity per acre.
Easy to ferment.
Easy to store, no refrigeration.
Very high vitamin C content.
Can be combined with a wide variety of meats and root vegetables.
Almost the perfect survival food.
New!
Kimchi tastes better, goes with more foods, and is essentially the same thing.
The gal who cuts my hair LOVES sauerkraut .... her mother makes it. She says the more sour, the better & if the lid is rusted on, it’s going to be a good batch!
Obviously, her mom doesn’t use a piece of wax paper to keep the lid from rusting, which many, if not most, people do.
We have had some great sauerkraut discussions during hair cutting. She says non-commercial cabbage makes the tastiest ‘kraut’ ... raise it yourself, have a gardening neighbor gift you some, or get it at a farmer’s market.
Yes, I love kimchi....................
That is nonsensical.
Its the same bacteria doing the same work on the same source creating the same substances. It would take a reported to think that there would be any difference.
The only way one could be different is if different bacteria were introduced or different recipes were used for the bacteria to work on.
You are conflating fermented sauerkraut with pickled sauerkraut.
On is canned in vinegar on a pantry shelf, the other is live wild cooties eating rotten cabbage in a container like a crock or candy jar on your cupboard.
Pickled doesnt have any of what we are discussing. It in the fermented type.
You’re right, I probably was. I had just assumed that jarred (pickled?) sour kraut was fermented first.
I have problems here with cabbage loopers and heat so I have pretty much given up on growing my own. Kaitlin cabbage is supposed to be a good sauerkraut cabbage since it is a dense tight head.
Sauerkraut and Kim Chi are in the same boat.
Both are really good for you.Kim Chi brings the heat.
Kim Chi is even better, the fermentation process is more powerful.The bottles can explode.
https://amazingfoodanddrink.com/history-kimchi-most-famous-fermented-dish/
If you are looking for sauerkraut for gut health, the canned sauerkraut doesn’t help much as the canning process kills all the healthy microbes. Frozen is ok, but fresh is best.
My family has made sauerkraut for as long as I can remember. Always had a big crock full of it with an upside down plate and a brick on top of it.
I love the stuff! We don’t eat enough of it.
I ate a habanero once. I had never seen one, and my Laotian co-worker gave me one without telling me what it was. Then he cackled like a hyena when when I started yelling “what the f*** is this??
Bubbies sauerkraut is the best store bought I’ve found. It’s kept refrigerated. I steam hot dogs in it and then use it and mustard to top off the dogs.
Try the little red Thai peppers...
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