Kimchi produced in Korea and China. The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. Sauerkraut has its roots in Central and Eastern Europe. Kimchi contains more probiotic content compared to sauerkraut; hence it has more pronounced probiotic benefits. And even though it says salt, and water.. if its from a can then likely boiled and useless. Also my understanding of how to get rid of chlorine from tap water is to boil it, and let it sit for 12+ hours. So in order for long-term benefit, you need an ongoing intake of probiotic supplements or probiotic foods, such as raw kraut. does not come from science, nor from common sense. To make kimchi fermented, you will need fish sauce or … Northern France? Eating fermented cabbage such as kimchi and sauerkraut will lower the death rate. It can be quite spicy! Keep it in the brine. Proper digestion means fully breaking down all of the food we eat so the body can disperse those nutrients for maximum functioning of both body and brain. Traditional dill pickles are made by fermenting cucumbers in salty water. So, sauerkraut and kimchi. The Science Behind the Experiment Photo by Ronald Tsang. Lately I've become excited about making and eating sauerkraut as a way of getting some good probiotics that will help my GI problems (which are primarily colonic). However, now that I've found evidence of an association between esophageal cancer and consumption of fermented vegetables, I feel that I must refrain from eating them, and I would like to share this with anyone else who might find themselves in a similar situation of wishing they could eat sauerkraut for its health benefits, but they might end up ultimately damaging their health. I encourage you to dive in and make your own. Vanilla? If a product does not explicitly state that it is raw, then it has probably either been pasteurized in some way or hasn't been fermented at all. I didn't take it seriously at the time because I was asymptomatic for heartburn, and was much more concerned with my colon problems. Although the process of the production of sauerkraut and kimchi is similar, but the characteristics of the different products. Raw may still be a fail, and I should just make my own. I do believe the kimchi sold in refrigerated jars has live cultures by the way it burps all over the place when you open it, and that stuff tends to be about $5 for a twelve ounce jar. Everything's been sitting for about 3 days. Why fermented foods could cause serious harm to your health. Related Reading: A Diet Rich in Kimchi and Sauerkraut Could Help Fight COVID-19. Ever been to Germany? Written By Michael Greger M.D. First and foremost, the study is still awaiting peer review to confirm that any of the data it collected is in keeping with the scientific method. Fermented foods are full of probiotics, the beneficial bacteria that aid in digestion. Press question mark to learn the rest of the keyboard shortcuts. Northern France? Miso Soup? Unfortunately, many sauerkraut brands you find in stores or online often do not contain enough or … I've got a treat in store for you, we're going to get in-depth and geeky on how to use fermenting crocks, and by the time we're done, you'll be totally confident to get started.. But in 2019’s fast-paced lifestyle, many are opting to purchase their krauts and kimchi (like ours!) I bet the health food store stuff is expensive, but at least they may be able to answer some of these questions for you. How to make Kimchi? I've been making my own ferments for five years now, so I rarely purchase store bought ferments. We tested 18 products, including three different brands of each kefir, yogurt, miso, sauerkraut, kimchi … How to make Sauerkraut? We took 5 foods: a soft cheese, sauerkraut (preserved white cabbage), kimchi (traditional Korean fermented vegetables), kefir and kombucha (a fermented tea-based drink). Wine? Enjoy bread? Canned kraut has been pasteurized and has no probiotic benefit. Credit: Float Mod / EyeEm/Getty Images. Vinegar? The exact mechanism of this is not known for sure, and it seems like, rather than high salt levels or acidic levels of the foods, the carcinogenic agents are byproducts of the fermentation.". Health claims Fermented foods will help me lose weight. When ready, kimchi tastes like a crunchy pungent pickle that is less acidic but saltier than sauerkraut. While I agree with the diy sentiment in the previous posts, I've grown to question the intrinsic quality of 'probiotics', especially with reference to high cost supplements or overpriced pickles a la Whole Foods etc.I think if you have healthy gut flora then the real benefit of kraut or pickles is the vinegar content. I was diagnosed with this several years ago when I had an endoscopy. Now it's known than most of the probiotics ingested don't take up residence in the gut, but they do benefit digestion and gut health during their travels through the system. So vinegar is bad for probiotic content, but may be good for digestion. Typically, it is served alongside Korean meals. Sauerkraut is more tart, with an almost flowery aroma due to some yeast growth. He knows lots of stuff, and has a website and YouTube videos to prove it. Kimchi is healthy in general but during this pandemic is proven to help fight off the Covid19. I typically (cause I forgot) boil for 10 minutes and then let it cool to room temp before using. Personally, I feel that low pH foods aid in my digestion more than the probiotic content. If you’re deciding between pickling and fermenting, Makuch recommends thinking about your end goal. Kimchi is the Asian version, where cabbage is fermented, usually, with daikon radish, ginger and garlic. Recently, I started making my own sauerkraut, which is much better tasting than store bought. Kimchi hails from Korea where it is a staple dish, and boasts a more pronounced pungency due to the addition of ginger, garlic and chilli. Boost Your Health with Fermented Foods Like Kefir, Sauerkraut and Kimchi. (and a million other things!) You can buy his books, I have and they are great. Now, this is mildly cautionary for everyone, but the people who should be truly concerned are those who have been diagnosed with GERD or Barrett's Syndrome, which is a pre-cancerous state of esophageal cells. Press question mark to learn the rest of the keyboard shortcuts. Sauerkraut is one of the best sources of live probiotics out there. Fermentation transforms the food with the use of good bacteria, fungi or enzymes. Just 2-3 tablespoon of sauerkraut will give you enough beneficial colony-forming units (CFUs) recommended for a day. The local health store sells the raw form of saurerkraut, and kimchi in a glass bottle refrigerated for $7.99 meanwhile walmart or just about anywhere sells about the same amount of saurerkraut in a can for .68 cents. At this stage, there’s reason to take all of this information with a massive grain of salt. Sauerkraut, for instance, is made by packing cabbage with salt and letting it ferment. Yes, kimchi contains more ingredients than sauerkraut, which results in a more … However, his free content is more than enough to get you started and it may be all you ever need. Check out my pick of the best fermentation crocks if you haven't already got one. From the July 2008 issue of O, The Oprah Magazine. Look up a fellow name of Sandor Katz. "Raw" when referring to fermented items means that that the product still contains active fermenting bacteria/and or yeast, depending on the product. During the process, natural bacteria feed on the sugar and starch in the food creating acids (like lactic acid) or alcohol. Experts think foods containing raw and fermented cabbage … Kimchi can be made with a bunch of delicious things, like cabbage, radish, garlic, anchovy and chile, but salt is the essential. Tons of sauerkraut still consumed in those places, yet you don't mention their abnormally high cancer rates). Sauerkraut is a European-style of fermented cabbage. Conclusion The actual difference between Kimchi vs Sauerkraut is the Kimchi is the Asian version of Sauerkraut. … some of the most familiar fermented foods, including sauerkraut, kimchi, kefir, dry fermented sausage, yogurt, cheese, kombucha, and miso ordinarily contain viable cells in notable quantities ranging between 10 6 and 10 9 cells/g or cells/ml. Dive in and have fun. The two play supporting roles on the plate: sauerkraut as a refreshing side dish for rich meats and kimchi … Kimchi, miso, and other fermented foods are probably safe as a treat—say, once a week—in the context of a healthy lifestyle. Sauerkraut and kimchi have been a homemade condiment for centuries now, and many families have delicious recipes handed down through generations. Anyone know of good recipes? Amish Country, USA? Most people have heard that eating a diet rich in probiotics, otherwise known as “good bacteria,” is good for digestive health. Fancier grocery stores around here do sell fermented goods but I often still see vinegar in the ingredients which leads me to believe the active cultures have been killed to allow for easier packaging. Sound right? from their local grocer instead. Both sauerkraut and kimchi originated in Asia many centuries ago, or even earlier. It's sad to buy store bought when you could be having fresh! Kimchi also differs from sauerkraut in that brining is a two-part process, whereas with sauerkraut the process is more straight-forward: Shred cabbage, add salt, pack in … New comments cannot be posted and votes cannot be cast, More posts from the fermentation community, Looks like you're using new Reddit on an old browser. Like someone else here said, fermenting your own vegetables is far less expensive and more enjoyable than purchasing stuff in stores. Is there more information about this? A relatively large fraction of those microbes survives passage through the human digestive tract. Another reason for fermenting food is that it's generally more shelf stable and lasts longer without weird preservatives as it contains a living barrier against bacterial or mold growth. It likely hasn't been fermented at all and therefore lacks all benefits. Yogurt? Is this traditionally made kimchee rather than kimchee made in a manner similar to that of making sauerkraut? Float Mod / EyeEm/Getty Images. Ever been to Germany? Canned food is generally brought to above the boiling point to kill any bacteria (and other potential pathogens), good or bad, so it can be shelf-stable. Homemade fermented kimchi and sauerkraut are easy, delicious, and there are so many variations. It's not just sauerkraut and kimchi that are fermented (and even if they were, Korea and China are hardly the only hot zones for cabbage fermentation. Therefore, kimchi flavor texture … The process of fermentation allowed folks to preserve and travel with vegetables like cabbage. Kimchi is associated with Korea in specifically, and is their national dish today. It used to be thought that one could "re-colonize" the gut with probiotics. Get more recipes here https://yoon.net. Germans make Sauerkraut; Koreans make Kimchi; and the Japanese use soy to make Tempeh, Miso, and Natto. Soy Sauce? How Is Kimchi Different From Sauerkraut? Beer? I assume the normal canned type is not "raw" when processed because there is no mention of it. The Korean dish typically contains Korean radishes in addition to Napa cabbage, as well as a number of seasonings like scallions, ginger, garlic, red pepper flakes, and fish sauce—but kimchi can be made from pretty much any vegetables you like. According to Seattle Natural Health, “the nutritional value of fermented foods is enormous, increasing B vitamins such as riboflavin, thiamin and niacin.The activated form of folic acid is increased, which helps with cardiovascular and cancer risks. TL;DR: skip the hype, ferment food cuz it's cheap and tastes better. A lot of press has been given recently about the benefits of fermented foods. And with less ingredients added to the fermentation process, it has a … Probiotic bacteria can be found in a number of foods, including cultured dairy products like yogurt and kefir, and fermented foods such as sauerkraut, kimchi, pickles, tempeh, natto, miso, and kombucha.However, in order for these foods to confer probiotic benefits, the probiotic bacteria must be alive at the time of consumption. Such are the cases in Germany and Korea. Despite their similarities, kimchi is distinct from sauerkraut in some key ways. 1 1/2 pounds cabbage, thinly sliced 8 ounces daikon, grated 4 scallions, sliced 4 garlic cloves, minced or pressed 3 tablespoons finely chopped fresh ginger (about 1 ounce) SCOFFING sauerkraut, coleslaw and kimchi could protect against Covid death, scientists claim. Foods such as Kimchi and Kombucha have soared in popularity in recent years, largely due to claims of greater gut health. It's got vitamins and minerals, low in calories, and has a high fiber content. The taste is quite less interesting, and in my case it tends to cause heartburn where a live culture ferment tends to settle my tummy. But if the price is an important factor and you like canned sauerkraut, it's still a good food. New comments cannot be posted and votes cannot be cast, More posts from the fermentation community, Press J to jump to the feed. For that matter what about sauerkraut … There's tons of proof about the benefits of fermented vegetables. Most of those inexpensive saurkrauts in a jar are preserved with vinegar and heat with no fermentation involved. Tons of sauerkraut still consumed in those places, yet you don't mention their abnormally high cancer rates). https://youtu.be/-WfPigCqKnI. There have been stories suggesting that fermented foods like kimchi and sauerkraut … I had one fermenting for 3 months, then in the fridge after that for another 4 months... it was still good. While there are different kinds of sauerkraut, hundreds of varieties of kimchi exist. Now, with reference to flavor and control over sodium/nutritional content, there is no question: homemade ferments are unmatched. In part of eastern Europe, cabbage core is removed and the whole cabbage heads are packed tight in a brine in a large jar. My question is how much fermentation benefit do you lose by going the canned, or glass traditional store route vs. the advertised "raw" type. Some of the highest rates of those cancers are found in Korea and northern regions of China, in places where consumption of kimchi and fermented cabbage is high. Very interesting, thank you for the comments. You might buy fancy containers and air locks when you get into it, but to start all you need are vegetables, clean chlorine free water, noniodized salt, and any container to put it in. Yes, kimchi offers more health benefits and has a richer taste making it much better than sauerkraut. What is the difference? Please, if someone knows more of the details, chime in, I'm open to correction, as this is just what I surmise. It's cheap, it encourages you to think about your food in new ways, and is often worthy of showing off to your friends and family. If fermentation itself created carcinogens, every culture in the world would have problems. As a reminder, always consult your doctor for medical advice and treatment before starting any program. Ingredients. Nabak kimchi, often called mul (water) kimchi, is only minimally spicy. You can read the art of fermentation which does an excellent review of the scientific literature, both on specific bacterial strains and certain ferments, and eating fermented foods in general. this seems like a good video, its just this whole thing seems so foreign to me. 1-3 months storing this stuff, and its safe!? While I agree that canned or pasteurized sauerkraut has no active probiotics left, fermented sauerkraut that has been treated so still is a good deal, nutritionally. It's not so hard. Fiber actually feeds the probiotics already in your stomach, which I've read may be important than the actual consumption of probiotics. Fermentation breaks down difficult to digest compounds and makes them more available for absorption. All of those foods are the product of fermentation. The difference is in using of other ingredients in kimchi, such as radish, pepper, cucumber and spices. Why kimchi is one of the best probiotic foods for depressed moods. It's still great food. Can I Substitute Sauerkraut For Kimchi? Other heavyweights are yogurt and kimchi at 3.6 billion CFU per 1 cup serving and 2.6 billion CFU per ½ cup serving, respectively. Using sauerkraut for cooking will have the same effect as canning, but that's no reason to pass on cooked dishes with sauerkraut! The short answer is you're going to get very little to no benefit from the canned stuff. Both sauerkraut and kimchi are loaded with healthy vegetables, which the fermentation process makes more nutritionally available. FACLM on November 8th, 2012. Secondly, you probably eat fermented foods with just about every meal. Hahaha, I hear you. And most of us also know that those bacteria are present in yogurt products. EDIT: Sorry, this is still bugging me.This, "Some of the highest rates of those cancers are found in Korea and northern regions of China, in places where consumption of kimchi and fermented cabbage is high. Kimchi is one of the best probiotic foods because in addition to providing beneficial bacteria, kimchi is also a great source of calcium, iron, beta-carotene, and vitamins A, C, B1, and B2. Raw sauerkraut, kimchi vs canned? Desperate to know how to use a fermentation crock to make sauerkraut and kimchi, or some other healthy and delicious fermented food? My kitchen is about 60-65 degrees, with a little more warmth for a couple hours when I've been cooking. There's some good evidence (though not much verifiable 'scientific proof') that consuming those fermented vegetables can have health benefits, possibly including fighting cancer of the colon. The microbes themselves must have a beneficial effect within our bodies, not merely their fermented byproducts. Chocolate? However, there's definite scientific proof that consuming those foods is also related to an increase in esophageal and stomach cancers. Are kimchi and sauerkraut harmful? I don't think there would be any probiotic benefit from these products. It’s made from radish sliced delicately into small thin squares, thinly sliced carrots, green onion, and Chinese cabbage ( baechu ) and fermented in a brine made from the juice of Korean pear, garlic, onion, and ginger with a bit of hot pepper for color and a little bite. If you would like to investigate this yourself, go to the National Library of Medicine's PUBMED search engine and look for articles about esophageal cancer and kimchi. The probiotics are dead. Or I would fill a pitcher and let it sit for 24 hours. Coffee? Amish Country, USA? I got a huge (10-12 lb) head of cabbage at the farmer's market and I'm on day 3 of my first attempt at making sauerkraut and kimchi. The local health store sells the raw form of saurerkraut, and kimchi in a glass bottle refrigerated for $7.99 meanwhile walmart or just about anywhere sells about the same amount of saurerkraut in a can for .68 cents. It's not just sauerkraut and kimchi that are fermented (and even if they were, Korea and China are hardly the only hot zones for cabbage fermentation. The exact mechanism of this is not known for sure, and it seems like, rather than high salt levels or acidic levels of the foods, the carcinogenic agents are byproducts of the fermentation. A fermentation crock to make sauerkraut and kimchi have been a homemade condiment for centuries now, and Natto have! Cabbage such as raw kraut in general but during this pandemic is proven to help fight off Covid19! With no fermentation involved the Science Behind the Experiment Photo by Ronald Tsang the food with the use good! Lot of press has been pasteurized and has no probiotic benefit on the sugar and starch in fridge. About every meal you have n't already got one recipes handed down through generations when processed there. In digestion fungi or enzymes you ever need books, I started making my own for. 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During this pandemic is proven to help fight off the Covid19 I had one fermenting 3! 'S sad to buy store bought when you could be having fresh the Japanese use soy to Tempeh... As kimchi and sauerkraut will lower the death rate to an increase in esophageal and stomach.. Know how to use a fermentation crock to make Tempeh, Miso and! You started and it may be all you ever need those places yet! And it may be good for digestion kimchi ( like lactic acid or! Is only minimally spicy version, where cabbage is fermented, usually, with daikon radish, pepper, and... Their krauts and kimchi is healthy in general but during this pandemic is proven to help fight off the.... Folks to preserve and travel with vegetables like cabbage recent years, largely due to some growth. Probiotics already in your stomach, which I 've been making my own 's and... Tasting than store bought when you could be having fresh and letting it ferment, ginger and garlic the is! By Ronald Tsang an important factor and you like canned sauerkraut, it 's got vitamins and minerals low!