Tastebuds at Dawn: An Epic Sauerkraut vs Kimchi Taste Off

When it comes to fermented foods, sauerkraut and kimchi often spark intrigue among food enthusiasts. These traditional dishes, one hailing from Central Europe and the other from Korea, have begun to tickle our taste buds and are loved the world over. Today, we’re exploring the taste, texture, and versatility of these culinary sensations. Let’s dive into the sauerkraut vs kimchi taste test showdown.

Taste and Texture: Sauerkraut vs Kimchi

Despite their shared fermentation process, sauerkraut and kimchi have distinct flavours that set them apart.

Sauerkraut is known for its tangy and sour taste, with a slightly crunchy texture. Made by fermenting finely shredded cabbage with salt, its flavour profile is rather simple but can be wonderfully refreshing as a palate cleanser.

On the other hand, kimchi packs a punch of flavours. Its taste can be described as a complex blend of spicy, sour, and umami, often accompanied by a crunchier texture than sauerkraut. The spice comes from the Korean chilli powder (gochugaru) used in the fermentation process, and the umami is derived from various added ingredients like fish sauce or shrimp paste.

Why Does Kimchi Smell Soooooo Good?

Kimchi’s aroma, comes from the combination of ingredients and the fermentation process it undergoes. Here’s a deeper look into why kimchi smells so good:

Ingredients: Kimchi is typically made from napa cabbage, radish, scallion, or cucumber as the main ingredient. These vegetables already have their own unique and fresh scent.
Spices and Seasoning: A mix of garlic, ginger, Korean red pepper flakes (gochugaru), and often, a type of fermented seafood like shrimp paste or fish sauce is used in making kimchi. These ingredients add depth to the overall aroma and can create an enticing smell to those who enjoy spicy or deeply savory food.
Fermentation: The fermentation process itself contributes significantly to the smell of kimchi. The lacto-fermentation process produces lactic acid bacteria, which creates a tangy, sour scent. Additionally, the process can also produce other compounds that contribute to the complex aroma profile of kimchi.

The appreciation for the smell of kimchi can vary significantly from person to person. For those who regularly enjoy fermented foods and are familiar with the tangy, pungent scents they produce, the smell of kimchi may indeed seem very appealing. However, if like me, you share an open plan office with a group of people that hate the smell of Kimchi, then you may find yourself banished from the office, especially if you take it in with for lunch with smoked mackerel.

What does Sauerkraut smell like?

Sauerkraut, like kimchi, is a fermented food and it has a distinctive aroma due to its fermentation process. The smell of sauerkraut can be described as follows:

Tangy and Sour

Sauerkraut, made by fermenting cabbage with salt, produces lactic acid during the fermentation process, which gives it a tangy and sour aroma.

Earthy

Due to the cabbage and the process of fermentation, sauerkraut can have an earthy smell, similar to the smell of fresh vegetables or pickles.

Pungent

Some people describe the smell of sauerkraut as pungent or strong, especially if it’s been fermenting for a long time. This can be manifested with the additions of extra herbs and spices like dill, caraway and coriander.

Like all fermented foods, the smell of sauerkraut can vary greatly depending on the length of fermentation, the type of cabbage used, and other added ingredients. The aroma of sauerkraut is generally enjoyed by those who like other fermented or pickled foods, but it may be off-putting to those who are not accustomed to such scents.

And how do Koreans Eat Kimchi?

On its own: Kimchi is often consumed as a side dish (known as “Banchan” in Korean) alongside almost every meal, including breakfast. It pairs well with steamed rice and can be eaten straight out of the jar, cold or warmed up.
Cooked with other dishes: Many Korean recipes incorporate kimchi as an ingredient. Some of these dishes include Kimchi Dumplings (Kimchi Mandu), Kimchi Fried Rice (Kimchi Bokkeumbap), Kimchi Stew (Kimchi Jjigae), and Kimchi Pancake (Kimchi Buchimgae). The tangy and spicy flavour of kimchi enhances the overall taste of these dishes.
In Western dishes: Kimchi is versatile and can be used in non-Korean dishes too. For example, it can be mixed into scrambled eggs or an omelette, made into a savoury pancake, or added to sandwiches and pizza. Even unconventional combinations like Ham and Egg Cups with Kimchi have become popular.
In Korean noodles and soups: Kimchi is often added to traditional Korean noodles and soups. For instance, it’s used in dishes like Kimchi Udon, a popular noodle dish, and Tofu Kimchi, a common appetiser and side dish.
Served at gatherings: If you are at a dinner party, you might serve individual pieces of kimchi with toothpicks for sharing. This is a simple and tasty way to introduce people to this unique dish.

Spice, Salt, and Sourness

If you enjoy a bit of a kick in your food, kimchi might be more up your alley. The chilli powder gives kimchi a distinct spiciness not found in sauerkraut. However, the heat level can vary significantly based on the recipe, ranging from mild to extra hot. I personally love extremely spice foods, whereas my Hungarian wife can barely eat anything spicer than ginger. Making your own therefore lets you experiment however you wish, when making a batch for both of us, we use ginger, lemongrass and garlic. When making it for myself, I pile in the chilli.

both kimchi and sauerkraut have a good strong salty flavour

Sauerkraut and kimchi both have a salty and sour taste due to the fermentation process. Still, sauerkraut is usually milder and more straightforward, while kimchi has a deeper complexity from its additional ingredients.

Sauerkraut vs Kimchi Taste: Hot or Cold?

Kraut and kimchi are versatile. People enjoy them served both hot and cold. Sauerkraut is often served cold as a side dish or as a topping for sausages and sandwiches. A similar great vegetable lacto ferment is onion. However, it can also be warmed and used in hearty dishes like stews or casseroles. A great Hungarian dish combines sauerkraut with pork, frankfurter sausage and carraway seed. However, I generally try not to cook sauerkraut so as to not lose any of its probiotic goodness.

Kimchi is also enjoyed cold as a side dish, but it is frequently used as an ingredient in hot dishes like kimchi stew (kimchi jjigae) or kimchi fried rice (kimchi bokkeumbap). The heat can help mellow out the spice and enhance the umami flavours.

However, don’t forget that any heating of unpasteurised fermented dishes can kill off the good bacteria within the plate. That said, if you’re after a quick and easy cooked kraut recipe, then check out this delicious sausage and sauerkraut recipe.

Beyond the Side Plate: Incorporating Sauerkraut and Kimchi in Meals

Sauerkraut and kimchi offer more than just a unique addition to your side plate. They can be integral parts of various dishes. Sauerkraut pairs brilliantly with pork dishes, in sandwiches or as part of a hearty casserole. Meanwhile, kimchi can revolutionise your stir-fries, soups, and even pancakes with its rich flavours.

1. Eggs with Sauerkraut or Kimchi

Eggs, whether poached, scrambled, or fried, can be greatly enhanced with a dollop of sauerkraut or kimchi. The rich, creamy yolks blend well with the tangy, crunchy textures of the fermented foods, making for a balanced, flavourful breakfast.

2. Teriyaki Chicken with Kimchi

bowl of teriyaki chicken which goes extremely well with kimchi

Teriyaki chicken on rice is a delicious combination of sweet and salty. Give it an extra flavour lift with a sprinkle of kimchi. The spicy, tangy kick of kimchi pairs well with the sweet, savoury teriyaki sauce, adding a unique twist to this beloved dish.

3. Reuben Sandwich

This famous New York sandwich is made with thin slices of corned beef or pastrami, Swiss (Emmental) cheese, sauerkraut, Russian dressing and rye bread. The tangy, crunchy sauerkraut provides a wonderful contrast to the rich meats and cheeses.

4. ‘Quick’ Kimchi Recipe

This recipe guides you to turn classic sauerkraut into a ‘quick’ kimchi. After fermenting the cabbage for at least 5 days, a paste of chilli, garlic, and ginger is added to give the zingy, spicy hit that is characteristic of kimchi.

5. Apple Sauerkraut Slaw

Adding sauerkraut to coleslaw turns what can be a boring 70s dish into a vibrant edgy side dish. This recipe includes apples and onions mixed with sauerkraut and fresh cabbage, dressed with a combination of mayonnaise, vinegar, and sugar.

6. Sweet and Sour Sauerkraut

This dish is popular even among those who claim they do not like sauerkraut. It is a Hungarian staple in our kitchen. We serve it as a main course either using pork fillet or a frankfurter type sausage. We then serve it with an accompaniment of soured cream and paprika.

7. Istrian Sausage and Bean Soup (Jota)

Jota is a popular soup in Northeastern Italy, Slovenia, and Croatia. This recipe uses sauerkraut, beans, and sausage for a hearty, comforting soup.

Remember, both sauerkraut and kimchi are highly versatile. For the more adventurous chefs out there, you will find yourselves using them to add flavour and text to multiple dishes.

Happy cooking!

And what about the nutritional differences between sauerkraut and kimchi?

In this segment, we will delve into the nutritional content of sauerkraut and kimchi, highlighting the unique qualities that set them apart.

Sauerkraut and kimchi are fermented cabbage dishes. They both offer a significant number of potential health benefits. While sauerkraut tends to have higher vitamin C and fibre content, kimchi’s diverse ingredient profile provides a wider range of phytonutrients and antioxidants. When incorporating these fermented foods into your diet, it is essential to consider your individual dietary needs and preferences. Adding sauerkraut or kimchi to your meals can be a delicious way to boost your overall nutrition and support a healthy gut microbiome.

Probiotic Powerhouses

Both sauerkraut and kimchi owe their health benefits to the fermentation process. Fermentation creates an environment where beneficial bacteria thrive, transforming the original ingredients into probiotic-rich foods. Probiotics support digestive health, boost the immune system, and promote a healthy gut microbiome.

Vitamin C Content

Sauerkraut and kimchi are excellent sources of vitamin C, a crucial antioxidant that helps protect the body against free radicals and boosts immune function. However, the vitamin C content can vary depending on factors such as preparation methods and the specific ingredients used. Generally, sauerkraut tends to have a higher vitamin C content compared to kimchi.

Fibre Content

Both sauerkraut and kimchi provide a notable amount of dietary fibre, which aids in digestion and promotes a feeling of fullness. Fibre also plays a crucial role in maintaining healthy cholesterol levels. Sauerkraut typically contains higher fibre content due to the minimal ingredients involved in its preparation.

Phytonutrients and Antioxidants

The vibrant colours of sauerkraut and kimchi are indicative of their rich phytonutrient and antioxidant profiles. These compounds help protect the body from oxidative stress and inflammation. Kimchi, with its diverse range of ingredients like garlic, ginger, and chilli peppers, may offer a wider array of phytonutrients compared to sauerkraut.

Sodium Content

One notable difference between sauerkraut and kimchi lies in their sodium content. It is recognised that sauerkraut has lower sodium levels compared to kimchi. However, it’s important to note that the sodium content can vary depending on the specific recipes and fermentation processes used.

Additional Nutrients

While sauerkraut and kimchi share similarities in terms of their core ingredients, such as cabbage, they may incorporate different seasonings and vegetables. This can result in variations in the nutritional content of both dishes. At its most basic, you can prepare sauerkraut with minimal ingredients. Kimchi meanwhile contains a wide range of ingredients, such as radishes, carrots, scallions, and seaweed, offering a more diverse nutrient profile.

So what next?

So, having concluded our sauerkraut vs kimchi taste off, whether you prefer the simple tanginess of sauerkraut or the complex spice of kimchi, there’s a world of taste exploration waiting for you in these fermented delights. Remember, tasting is believing. So why not get a jar of each and let your taste buds decide?

If you enjoyed this article, then you may like to check out these: