Kimchi versus Sauerkraut
Both Kimchi and Sauerkraut are fermented foods which are most importantly delicious but have also been approved and recommended by gut experts to aid your overall gut health. But what actually is the difference between Kimchi and Sauerkraut?
Sauerkraut contains raw cabbage which has been salted and left to ferment for at least 20 days. The word ‘Sauerkraut’ means ‘sour cabbage’ in German, although, it is a Chinese invention and as much a French/Alsatian speciality as it is truly Irish. It was, in fact, the Chinese who first fermented cabbage in rice wine over 2,000 years ago. Sauerkraut contains large amounts of Tryamine (a natural neurotransmitter) and Vitamin K.
Kimchi is a Korean side dish that originated over 3,000 years ago! It is made using a mix of raw vegetables which are also salted but seasoned with ingredients such as garlic, ginger and chili. Kimchi is fermented for around 2-3 weeks (the longer the better!), contains a higher probiotic content than Sauerkraut and provides generous amounts of Vitamin A!