What is the difference between kimchi, spicy cabbage, and sauerkraut?

All three are fermented vegetables, but there are differences in the way they are fermented!

Kimchi, as the name suggests, vegetables are soaked in liquid and fermented, such as Sichuan kimchi, the ratio of vegetables to water may be 1:1-1:2, and the concentration of brine is about 2%-8%.

The home production temperature is room temperature, generally in a cool place. Industrial production is generally 37, and lactic acid bacteria are most likely to grow.

Spicy cabbage, which is most commonly defined as Korean kimchi, is of course also spicy cabbage in Northeast China. Cabbage needs to be marinated with high salt, smeared with condiments, and fermented at low temperature (about 4) for a long time, about a month, when we go out to eat bibimbap, we often use spicy cabbage.

Sauerkraut is made all over the country, including sauerkraut. It also takes a long time to make, the difference is that there are fewer condiments, and it is generally made with Chinese cabbage as raw materials. Generally, it is not eaten directly, and is often used as a condiment for famous dishes such as sauerkraut fish and boiled fish.

Sauerkraut is made all over the country, including sauerkraut. It also takes a long time to make, the difference is that there are fewer condiments, and it is generally made with Chinese cabbage as raw materials. Generally, it is not eaten directly, and is often used as a condiment for famous dishes such as sauerkraut fish and boiled fish.

Of course, since they are all fermented vegetables, there are still common points. They are all fermented by lactic acid bacteria, and the anaerobic fermentation environment is conducive to the growth of lactic acid bacteria, while the pathogenic bacteria gradually die out due to the anaerobic environment and low pH value. So sometimes the three kinds of people will say that kimchi!

It should be noted that nitrite and putrescine are potential safety issues, and during the fermentation process, lactic acid bacteria can produce lactic acid and nitrite-degrading enzymes to degrade harmful substances, so be sure to wait for fermented vegetables to mature before eating.

In Korea, spicy cabbage is a type of kimchi. There are hundreds of kimchi varieties in Korea, among which spicy cabbage is the most distinctive. Korea is located at a high latitude, and the winters are very long, and the cold climate leads to a very short season for growing vegetables, so Korean housewives will pickle cabbage, cucumbers, radishes and other vegetables in the autumn to prepare for the winter, which is called Korean kimchi.

In addition to the well-known Chinese cabbage, all vegetables that can be pickled can be used as the main ingredient for kimchi, and meat and seafood can also be used as auxiliary ingredients depending on the taste. Due to the different cooking methods of each household, there are more than 100 types of kimchi alone. Korean kimchi is really more than spicy cabbage, and Koreans must eat kimchi for three meals a day as many as three digits, but spicy cabbage is more distinctive.

2. The difference between spicy cabbage and kimchi.

1. The materials used are different.

Spicy cabbage: The raw material of spicy cabbage is single, mainly Chinese cabbage, supplemented by ginger, garlic and oysters.

Kimchi: Kimchi is rich in raw materials, such as chili, ginger, garlic, lettuce, celery, cabbage and other vegetables, and even meat and fruits.

2. The production method is different.

Spicy cabbage: Spicy cabbage is made with pickling, and it does not need to be soaked in liquid, and it can be used to make spicy cabbage without sealing any utensils used for containing, and the fermentation type is facultative anaerobic.

Kimchi: The production of kimchi pays attention to soaking, which needs to be sealed with a special kimchi jar, and its lactic acid bacteria are mostly anaerobic.

3. The marinating time is different.

Spicy cabbage: Spicy cabbage generally takes about 3 belts and 4 days in summer, and about 10 days in winter.

Kimchi: Kimchi takes different times depending on the category, the time to wash kimchi is shorter, the first day to soak and the next day to eat, and the other type of kimchi as a material takes about 20 days.

4. The nutritional value is different.

Spicy cabbage: The raw material is only a single cabbage, although it is also rich in various vitamins, compared to kimchi, it is still a single nutrient.

Kimchi: Kimchi is rich in raw materials, and the nutrients contained in each type of material are different, which can supplement various nutrients needed by the human body.

Kimchi is a common term for pickled vegetables, and it is usually made with crispy ingredients such as cabbage and radish, and is prepared with salt and sugar.

Spicy cabbage is also a type of kimchi. The same process of pickling and fermentation is required, but the difference is that the spicy cabbage will also be pickled with chili peppers, which highlights the spicy taste, commonly known as "spicy cabbage".

The traditional Northeast sauerkraut refers to the use of Chinese cabbage and salt as the main ingredient, the Chinese cabbage is processed, and the taste is mainly sour and astringent after fermentation, so it is called "sauerkraut". There are also Sichuan sauerkraut, Guizhou sauerkraut, Yunnan sauerkraut and so on. Most of them are highlighted by the sour taste.

To sum up, kimchi contains spicy cabbage and sauerkraut. The difference between spicy cabbage and sauerkraut is mainly distinguished from the production method and taste.

Kimchi is actually pickled vegetables, but it has more soup and is pickled in brine. Spicy cabbage is different, although it is also a pickling process, but the pickling is not sufficient, mainly relying on the chili sauce to change its pickling degree and taste. Sauerkraut is also a type of pickled dish, but its taste is sour, and the pickling time is different.

Is there a difference between kimchi and sauerkraut?

In general, kimchi is also sauerkraut, but there are not only kimchi but also pickles in sauerkraut.

There are many differences between sauerkraut and kimchi:

First of all, the raw materials are different. Sauerkraut is fermented directly with Chinese cabbage, and no other seasonings need to be added. Kimchi is made with a variety of condiments and water, and radishes, cabbage, cucumbers, carrots, and garlic can all be made into kimchi.

Secondly, the pickling method is different, and the sauerkraut needs to press out the water in the cabbage with salt; Kimchi is soaked directly in water to maintain a crisp texture.

Kimchi is a pickle made by soaking it in low-salt water and making it tightly fermented. Kimchi is probably the most common type of pickle we hear about, with a sour, spicy and sour taste, and appetizing and delicious.

Kimchi is especially important to be sealed, so that enough lactic acid bacteria can be produced to make the kimchi more sour.

The taste of Sichuan kimchi is mainly sour and spicy, and it also retains the original crisp texture of the vegetables, and the taste is not very salty.

And the sauerkraut in the Northeast is also a type of kimchi, and lactic acid reshapes the Chinese cabbage. A month later, the cabbage was reborn into a soft and crisp sauerkraut.

Gently tear off a piece, and the thin interleaf texture is almost recognizable. Chopping, wringing out and stewing with meat, or eating it with porridge and rice are all irreplaceable delicacies in the days when they are frozen.

Sauerkraut can be an appetizer in our diet, a side dish, or a seasoning to make dishes, which can be divided into Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc., and the taste and style of sauerkraut in different regions are also different.

The "sauerkraut" that people often say generally refers to the general term for all kinds of sauerkraut made from all green vegetables or cabbage.

1. The difference between kimchi and sauerkraut is mainly reflected in what places.

The main difference is that sauerkraut is made of Chinese cabbage or cabbage as raw materials, and the nitrite acid is relatively heavy, so it should be cleaned before eating sauerkraut, and it should not be eaten too much. Kimchi is a vegetable formed by fermentation, and there are many vegetables in the pickle, such as Chinese cabbage, carrots, and garlic, and the lactic acid bacteria in the kimchi also help digestion.

Second, the practice of kimchi.

1.Sichuan kimchi.

1) Prepare the kimchi jar and remove the water; Put salt, peppercorns, star anise and other crops in a bowl, pour boiling water, and wait for it to cool.

Difference Between Kimchi and Sauerkraut.

2) Prepare the ingredients to be soaked, and then put the ingredients in the kimchi jar to compact.

3) Finally, pour the cooled seasoning water, cover the kimchi jar, fill the kimchi sink with water, and you can eat it in about a week.

2.Korean kimchi.

1) Clean the cabbage, then cut them into small slices, cut the cucumbers, sprinkle them with salt evenly, and wait for them to pickle.

2) After the water of the vegetables is removed, wash it with cold water and drain the water.

3) Finally, beat the garlic and ginger into a juice, add it to the vegetables, add an appropriate amount of salt, white wine and Korean chili pepper and stir evenly.

4) Finally, put it in plastic wrap and refrigerate for about a day before serving.

Difference Between Kimchi and Sauerkraut.

The difference between kimchi and sauerkraut, you must still have a general understanding through the above paragraph. People who usually like to eat sauerkraut crops still need to pay special attention to it, and they should not eat too much at one time, which is easy to cause bad effects on the body. In fact, it is relatively simple to make kimchi at home, you only need to prepare the corresponding ingredients to pickle, which is not very difficult!

The difference between sauerkraut and kimchi is that the ingredients are different, the ingredients for sauerkraut can be made both sauerkraut and kimchi, while the ingredients for kimchi should not be made as sauerkraut.

The production process of vegetables and kimchi is similar, the only difference is that some ingredients cannot be fermented for a long time, and they are prone to spoilage and sourness.

Generally, vegetables such as snow red, mustard greens, cabbage, Chinese cabbage and other leafy vegetables are used to make sauerkraut. Sauerkraut should not be fermented for too long. Most of the raw materials for sauerkraut are cabbage and kohlrabi, and there are fewer types of vegetables in sauerkraut.

Vegetables that have been fermented for a long time are suitable for kimchi. Generally speaking, any vegetable or fruit that is rich in fiber can be made into kimchi.

There is a wide range of ingredients that can be used to make kimchi, such as radish, cucumber, and chili, which can be used as kimchi, but not as suitable for sauerkraut.

Kimchi is a fermented vegetable that is good for long-term storage.

Generally speaking, any vegetable or fruit that is rich in fiber can be made into kimchi. Such as cabbage, Chinese cabbage, carrots, white radish, garlic, shallots, cucumbers, onions, etc.

Vegetables have a special flavor after they have been pickled and seasoned.

Kimchi is rich in lactic acid bacteria, which aid digestion. However, there are certain rules for making kimchi, such as not touching water or oil, otherwise it is easy to spoil, etc. If you accidentally eat contaminated kimchi, you are prone to diarrhea or food poisoning.

In addition to the purpose of pickling, kimchi also has the purpose of seasoning, which is different from the salty menu 1, which only uses salt to pickle.

Sauerkraut pickling method:

1. Wash the cabbage you bought, cut the washed cabbage into 4 cloves (so that it is easier to taste), and note that do not cut the cabbage to prevent the cabbage from scattering.

2. It is best to marinate pickled cabbage in a jar, and other utensils can be used if there is no one. Brush the tank clean, there can be no oil stains, if there is rape, it is easy to rot.

3. Put the cut cabbage in the jar layer by layer, put a layer of cabbage and sprinkle a layer of salty salt, generally a tablespoon of salt on a layer of vegetables. If you make spicy sauerkraut, you can also sprinkle chili noodles, the taste is very good, it is worth trying-

4. Press the cabbage on the stone, the main purpose is to pour water into the jar when the dish will not float, once the dish floats up, the dish will be rotten.

In this way, you can eat it for about 15 days when the temperature is high, and you can eat it for about 20 days when the temperature is low.

The difference in appearance between sauerkraut and kimchi.

Speaking of sauerkraut, the most famous is the pickled sauerkraut in the Northeast, and when it comes to kimchi, many little brothers who like to chase Korean dramas, young ladies and sisters all know that the most famous specialty food of Korean dramas is kimchi. In fact, there is also kimchi in Sichuan, China, and Chinese kimchi is not quite the same as Korean kimchi, but it is an acidic food soaked in vinegar. There is no big difference between sauerkraut and kimchi in appearance, and most of the raw materials for sauerkraut are cabbage and kohlrabi, and there are very few types of vegetables in sauerkraut.

Kimchi and sauerkraut are completely different, kimchi is a lot of vegetables soaked together and eaten. There are a lot of vegetables that can be put in kimchi, and if there is any difference between kimchi and sauerkraut, it is that the ingredients are different.

The difference in nutritional value between sauerkraut and kimchi.

Sauerkraut and kimchi are both pickled foods, and the nutritional value of sauerkraut and kimchi mainly depends on the ingredients from which they are made. The more raw materials they are made from, the higher the nutritional value and the more nutrients they have. As we all know, sauerkraut is high in dietary fiber, organic acids, proteins, and some minerals.

These nutrients can improve our physical health and promote our better development. Kimchi is a very delicious food, and the efficacy of this delicious food is naturally high. Since kimchi is a pickled acidic food, it has a bactericidal effect.

When there are some minor problems in our body, the doctor will recommend that we eat some kimchi to kill bacteria and reduce inflammation.

The difference between how to eat sauerkraut and kimchi.

Sauerkraut is a special food in Northeast China, and kimchi is a special food in South Korea. Sauerkraut and kimchi are both popular dishes for contemporary rice, and they can be eaten in rice or noodles. In most restaurants, their main dishes are sauerkraut noodles, sauerkraut fish, etc., and some Korean restaurants also have kimchi.

Secretly let me tell you a secret, kimchi is not only available in Korea, but also in Sichuan, China. As a Chinese, I still think that the kimchi in Sichuan, China is more delicious. Because the kimchi in Sichuan, China, is more in line with the characteristics of Chengdu and more spicy.