Sauerkraut
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Sauerkraut is finely cut raw white cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid fo
Polish kapusta kiszona
Homemade sauerkraut
Eastern European-style sauerkraut pickled with carrots and served as a salad
Cooked sauerkraut
Kimchi
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Kimchi is a traditional Korean side dish consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru, spring o
Sauerkraut
…war. Sauerkraut is made by a process of pickling called lactic acid fermentation, analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container…
Clockwise from top left: kkakdugi, pa-kimchi, yeolmu-kimchi, dongchimi, nabak-kimchi, mul-kimchi
Proclamation signed by Governor of Maryland Larry Hogan declaring 22 November as 'Kimchi Day' (2022)
Basic ingredients for kimchi: napa cabbage, radish, carrot, salt, garlic, fish sauce, chili powder and scallions. A sticky, glutinous paste of rice flour is also needed to make the seasoning of the kimchi.
Salted napa cabbage before making kimchi. Cabbage is usually marinated twice to help maintain the salt in the dish.