Kimchi and sauerkraut are two of the world’s most beloved fermented vegetables. Kimchi, a spicy Korean staple, is typically made with napa cabbage, Korean radish, and a paste of gochugaru (red chili flakes), garlic, ginger, and fish sauce. Sauerkraut, a tangy German classic, is simply finely shredded cabbage fermented with salt. Both are prized for their crisp texture and sour, umami-rich flavor, but they differ in ingredients, taste, and how you can use them in your kitchen.
Ingredients
- For kimchi:
1 large napa cabbage (about 2 lb / 900 g)
¼ cup (60 g) coarse sea salt
4 cups (960 ml) water
1 tbsp (15 g) grated ginger
4 cloves garlic, minced
1 tbsp (15 ml) fish sauce (or soy sauce for a vegetarian version)
2 tbsp (30 g) gochugaru (Korean red chili flakes), adjust to taste
3 green onions, cut into 1-inch (2.5 cm) pieces
1 small carrot, julienned (about ½ cup / 70 g) - For sauerkraut:
1 medium green cabbage (about 2 lb / 900 g)
1½ tbsp (22 g) fine sea salt (about 2% of cabbage weight)
Instructions
- Prepare the kimchi cabbage: Cut the napa cabbage lengthwise into quarters, then cut crosswise into 2-inch (5 cm) pieces. In a large bowl, dissolve the ¼ cup salt in 4 cups water. Submerge the cabbage in the brine, cover, and let sit for 2 hours, turning once. Drain and rinse thoroughly under cold water, then squeeze out excess moisture.
- Make the kimchi paste: In a separate bowl, combine ginger, garlic, fish sauce, and gochugaru to form a thick paste. Add the green onions and carrot, then mix in the drained cabbage. Wear gloves and massage the paste into the cabbage until evenly coated.
- Ferment the kimchi: Pack the seasoned cabbage into a clean glass jar, pressing down to remove air pockets. Leave at least 1 inch (2.5 cm) of headspace. Seal the jar loosely (to allow gas to escape) and leave at room temperature (65–75°F / 18–24°C) for 1 to 5 days, depending on your taste. Check daily, pressing the cabbage down to keep it submerged in its liquid. Once it reaches your desired tang, move to the refrigerator.
- Prepare the sauerkraut: Shred the green cabbage finely (using a knife or mandoline). In a large bowl, sprinkle with salt and massage with your hands for 5 minutes until the cabbage releases its liquid and becomes limp.
- Pack the sauerkraut: Transfer the cabbage to a clean glass jar, pressing down firmly to submerge it in its own brine. Add a small glass weight or a clean stone to keep it below the liquid. Leave 1–2 inches (2.5–5 cm) of headspace.
- Ferment the sauerkraut: Cover the jar with a lid (loose) or a cloth secured with a rubber band. Keep at room temperature (65–75°F / 18–24°C) for 1 to 4 weeks. Check every few days, pressing the cabbage down if it floats. Once it tastes pleasantly sour, refrigerate.
Tips
- Use the right salt: Use non-iodized salt (sea salt or kosher) for both ferments. Iodized salt can inhibit fermentation and cause bitterness.
- Keep it submerged: If cabbage floats above the brine, it can mold. Use a glass weight or a small zip-top bag filled with water as a weight to keep it submerged.
- Temperature matters: Fermentation is faster in warm weather, slower in cool. Taste daily after day 1 for kimchi, and after day 3 for sauerkraut, to catch the flavor you like.
- Mold vs. kahm yeast: White film on top is often harmless kahm yeast; skim it off. If you see fuzzy green, black, or pink mold, discard the batch and start over.
Serving Suggestions
Kimchi is a versatile condiment: serve it alongside rice bowls, in Korean tacos, or stirred into fried rice. Sauerkraut is classic with sausages, pork, or on a Reuben sandwich. Both add a tangy crunch to salads, grain bowls, or as a side to grilled meats.
Variations
Kimchi: For a milder version, reduce gochugaru to 1 tbsp. Add Korean radish or daikon for extra crunch. Use soy sauce instead of fish sauce for a vegetarian kimchi—it will be slightly less umami. You can also add a few tablespoons of rice flour porridge (1 tbsp rice flour + ½ cup water, cooked) to thicken the paste and help it cling.
Sauerkraut: Mix in shredded carrots, apples, or caraway seeds for sweetness and spice. For a red sauerkraut, use red cabbage. You can also add juniper berries for a traditional German flavor.
Storage and Reheating
Both kimchi and sauerkraut are fermented, so they keep well in the refrigerator. Kimchi will last 3–6 months refrigerated; sauerkraut can last 6–12 months. The flavor will continue to sour over time. Always use a clean spoon to remove portions, and press the remaining vegetables back under the brine. These are best enjoyed cold or at room temperature; do not heat them unless you want to cook them (e.g., in soups or stir-fries). If you do cook them, they will lose their probiotic benefits, but still taste great.
Frequently Asked Questions
Which is healthier, kimchi or sauerkraut? Both are low-calorie, fermented vegetables rich in probiotics, vitamins C and K, and fiber. Kimchi often contains more garlic, ginger, and chili, which add antioxidants. However, kimchi may be higher in sodium due to fish sauce, and sauerkraut is simpler in ingredients. Choose based on your taste and dietary needs.
Can I use the same cabbage for both? Yes, you can use napa cabbage for sauerkraut, but it will be softer and less crunchy. Likewise, green cabbage can be used for kimchi, but the texture will be firmer and the flavor slightly different. Stick to the traditional cabbages for best results.
Why is my sauerkraut slimy? Sliminess is often due to too warm fermentation or using too little salt. Ensure you use 2% salt by weight of cabbage, and keep the temperature below 75°F (24°C). If it’s slimy, it’s still safe to eat but the texture is off—try reducing salt and temperature next time.
How do I know when kimchi is ready? It’s ready when it tastes tangy and slightly fizzy, usually after 2–3 days at room temperature. Some prefer it fresh (just made), while others like it more sour after a week. Taste it daily to find your perfect point.
Can I make these without salt? No, salt is essential for fermentation. It draws out water, creates brine, and inhibits harmful bacteria while allowing beneficial lactobacillus to thrive. Without salt, the vegetables will rot, not ferment.
Do I need special equipment? No, a clean glass jar with a lid is enough. You can use a regular mason jar; just burp it daily to release gas. Avoid metal lids for long fermentation as acid can corrode them—use plastic or glass lids, or place a cloth between the lid and jar.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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