Homemade Kimchi Inspired Spicy Sauerkraut Recipe • Cultured Guru (2024)

FAQs

Is kimchi just spicy sauerkraut? ›

Sauerkraut is made with salt and white vinegar. Kimchi is made with chili and rice vinegar plus some spring onion.

Vegetables: You can make kimchi in many different ways, whereas sauerkraut has more defined limits. Baechu-kimchi is the closest to sauerkraut in that it has a simple cabbage base without any additional veggies. Sauerkraut is always cabbage, whereas kimchi can encompass a panoply of fermented vegetables.

Does Kimchi Or Sauerkraut Have More Probiotics? Kimchi contains more probiotic content compared to sauerkraut; hence it has more pronounced probiotic benefits. Can I Substitute Sauerkraut For Kimchi? Yes, kimchi offers more health benefits and has a richer taste making it much better than sauerkraut.

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

Sauerkraut contains far more lactobacillus than yogurt, making it a superior source of this probiotic. Two ounces of homemade sauerkraut has more probiotics than 100 probiotic capsules. Store-bought sauerkraut is often treated with preservatives, meaning it does not offer the same health effects as homemade sauerkraut.

Sauerkraut Benefits

Just like kimchi, thanks to its incredible fermented nutrition, sauerkraut is a certifiable superfood. The healthy bacteria that comes from fermentation makes sauerkraut a great source of probiotics, and cabbage itself provides fiber, potassium, and calcium, among other health-boosting vitamins.

You can eat sauerkraut every day. But if you're looking to benefit your gut bacteria, you can also eat other fermented foods and beverages like kimchi and kombucha. Yogurt also contains beneficial probiotics. Each product can contain different strains of bacteria, which may vary in their benefits.

Kimchi is high in sodium, with about 500 milligrams per cup. That's more than 20% of all the sodium that you're supposed to get in a day. Too much sodium can raise your risk of high blood pressure. If kimchi isn't prepared or stored properly, it can cause food poisoning, especially in people who are immune compromised.

If you leave kimchi outside of the fridge, over time it will become over-fermented and won't taste so great anymore. What are the health benefits of eating kimchi? People have known about the health benefits of eating kimchi for thousands of years.

What are the black dots on my kimchi? ›

The cause of black dots, known as “pepper spot” or “black spec”, is likely to be low light levels, high soil pH, fertilizers high in nitrogen and phosphorus, and harvesting & storage conditions. Regardless of the cause, our scientists confirmed that the cabbage leaves with “Black Specs” are perfectly safe to eat.

Fermented foods contain high amounts of beneficial bacteria – the same kinds of bacteria that live and thrive in the human gut. Kimchi, sauerkraut, miso, tempeh and the humble pickle are all packed full of these good gut microbes.

Some sauerkraut brands that are known for having high probiotic content include Farmhouse Culture, Wildbrine, and Bubbies.

For instance, eating up to three servings of kimchi per day was associated with an 11% lower prevalence of obesity compared to those who ate less than a serving daily. Specific kimchi types also showed a positive effect.

Just as Germans made their Sauerkraut, the Koreans made their Kimchi. The two are essentially the same just with minor variations in spices.

The taste of the resulting mixture can vary depending on the specific ingredients used and how long it is fermented, but it is generally spicy, sour, and slightly tangy. There are over 180 varieties of kimchi! Some are milder than others; some contain only cabbage, while others have different vegetables.

Baek-kimchi literally translates as “white kimchi” in English, because it's not made with Korean hot pepper flakes (gochugaru), which makes it whitish. It's not spicy at all, but that doesn't mean it's bland!

Baechu kimchi, the most popular type of kimchi, is made from cut Chinese cabbages that are coated with salt for 3–12 h to reduce the water activity essential for the growth of undesirable microorganisms. The excess water is then drained away, and seasonings are added to the brined cabbages.