Dive into kimchi vs. sauerkraut: explore their tangy flavors, health benefits, and probiotics. Discover how these fermented foods can enhance meals. Try DIY recipes today.
You may scoff at the question, “What is the difference betweensauerkrautandkimchi?” but even if you could easily rattle off all the ways they’re not alike, have you ever considered how much they do have in common?
Fermented Favorites
If you’re the type of person who has a kit on hand so you can pickle everything from green beans toeggplantto figs (or are just really intoprobiotics), then you’re likely familiar with the unique tangy and briny flavor thatfermented foodscan add to your meals. Two fermented foods—sauerkrautandkimchi—are especially good additions to your rotation that have plenty in common (though some easy to spot differences, too).
Sauerkraut
If you’ve gone to a ballpark before, you’ve likely come across sauerkraut, chopped or shredded cabbage that has been fermented and has a very specific sour flavor. (It literally means “sour cabbage” in German.) But it’s not just forhot dogs—sauerkraut is also a prominent side dish in Eastern European cuisine. Most often made from green cabbage, it is sometimes made from red cabbage as well.
The same fermentation process used to make sauerkraut—lactic acid fermentation—is also used to make kimchi, a dish made from fermented vegetables. In both instances, bacteria, which ferments the sugars in the vegetable, is a good thing—preserving it for long stretches and giving it its unique flavor. Despite their similarities, kimchi is distinct from sauerkraut in some key ways. TheKoreandish typically contains Korean radishes in addition to Napa cabbage, as well as a number of seasonings like scallions, ginger, garlic, red pepper flakes, and fish sauce—but kimchi can be made from pretty much any vegetables you like.
Probiotic Power
Though the two foods come from different parts of the globe and have identifying characteristics of their own, they both provide some health benefits that you’ll want to take advantage of. Fermented foods—including yogurt, kefir, and kombucha, which are also high in beneficial bacteria like lactobacillus—have been found to help improve gut health, which can improve your overall wellbeing.
If you want to try making your own, see ourBasic Sauerkraut recipe, and ourBasic Napa Cabbage Kimchi recipe—plus, some morehandy tips.
When you’re ready to give sauerkraut and kimchi a place at your table, here are some delicious ways to use both ingredients.
Kimchi and Shrimp Fried Rice
Chefs of all experience levels can give leftover kimchi a second life with this rice dish. The kimchi adds a bit of heat to this hearty one-pan meal. Get ourKimchi and Shrimp Fried Rice recipe.
Sauerkraut Soup
You might not immediately put the words “sauerkraut” and “soup” together but sometimes the most unexpected combinations are the most delicious. With celery, carrots, and chicken broth in the mix, this spin on chicken soup is exactly the comfort food you’ve been craving. Get theSauerkraut Soup recipe.
Kimchi Chicken Burgers
Toss that sad fast food burger and make your own instead. This recipe has a salty, tangy flavor far tastier than any drive-thru offering. Get ourKimchi Chicken Burger recipe.
Slow Cooker Kielbasa and Sauerkraut with Beer & Brown Sugar
It’s time to pull the slow cooker out of the back of your kitchen cabinet and dust it off for this recipe. This set-it-and-forget-it recipe is just the thing to satisfy beer aficionados and meat lovers alike. Get theSlow Cooker Kielbasa and Sauerkraut with Beer & Brown Sugar recipe.
Korean Kimchi Tofu Soup (Soondubu Jjigae)
Kimchi is great in almost anything, including grilled cheese sandwiches andpotato salad, but a more classic Korean recipe to try is soondubu jjigae, a spicy soup with soft silken tofu and an egg cracked into the hot broth. Get ourKorean Kimchi Tofu Soup (Soondubu Jjigae) recipe.
Oma’s German Sauerkraut Casserole
Transform any leftovers in your refrigerator into a completely new meal with this dish. It might not be exactly how your grandma used to make it, but trust us, this will be a dish you’ll want to pass down to the next generation. Get theOma’s German Sauerkraut Casserole recipe.
Polish Haluski
This noodle-centric dish is what you need to liven up your typical pasta night. Feature it as a side dish or make it the main attraction with the addition of some kielbasa. Get thePolish Haluski recipe.
White Kimchi
Kimchi is not always spicy; thisbaek kimchi(white kimchi) from chef and cookbook author Judy Joo is sweet and refreshing, with Asian pear joining the cabbage. Get theWhite Kimchi recipe.
