sauerkraut & kim chi

» ocet - Caveats and goosey loocey

Directions for making sauerkraut are precise and speak of many dangers if not done properly.
Directions for kim chi are almost primitive. Both deal with cabbage and preservation. Why is there so much leeway in kim chi making.

-- posted by ocet

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» PierJ - kim chi or sauerkraut?

Actually, I don't think I've ever read a kim chi recipe that was preserved in so far as being "processed." I think that is where the difference lies. Both Kim Chi and Sauerkraut are brined vegetables that are then fermented, but the warnings and cautions that go along with sauerkraut are generally in the processing. Kim Chi is always to be refrigerated, and will keep for many months that way. I'm not sure why Kim Chi is not processed in a boiling water bath, except that due to the variety of vegetables that may be in any given recipe, some may not come out crisp. For some really good Kim Chi recipes, check out the books, Stocking Up 3 and The Joy of Pickling.

-- posted by PierJ

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