sauerkraut vs kimchi

[Anonymous No.20472961]

who wins?

[Anonymous No.20472962]

Why do autists have to compare everything?

All things in this world have their place and their time.

[Anonymous No.20472988]

>>20472962
>Why do autists have to compare everything?
insatiable need for order and structure. it's why you see so many of them attracted to extremist shit like national socialism and communism, 2 authoritarian regimes that dictate how to run your life.

[Anonymous No.20472990]

>>20472961
Sauerkraut for me. It's great on hot dogs. I have never enjoyed kimchi, which makes me a little sad because my wife loves it. Maybe I just haven't eaten it correctly.

[Anonymous No.20472994]

>>20472961
It depends on the context but I've been on a kimchi fixation for a bit now.

>>20472962
Because it's a fun conversation starter.

[Anonymous No.20472995]

>>20472988
It’s because they lack order and control in their own lives so they attempt to enforce it onto other hence the low IQ (sociopath)

[Anonymous No.20473077]

>>20472990
There's a big difference in kimchi quality if you do buy kimchi you want it from a reputable brand or a mom n pop specialty store that focuses on it. Eat it with rice or even pasta, not as good with bread but it's alright. Pairs really well with fatty meats like pork. Try it. If the flavor is too intense try lightly stir frying it before eating it normally.

[Anonymous No.20473083]

>>20473077
Thanks for the tips, anon. I'll keep at it.

[Anonymous No.20473099]

>>20472961
Sauerkraut easily. It's good, it's the original. If you want spices and other kinds of flavors to sauerkraut you can do that.
Kimchi can fuck off and die already because the Korean government is spending billions to push Korean culture on the world and kimchi is one of the things they never shut the fuck up about. You can't encounter a korean without them going muh kimchi muh kimchi muh kimchi. All Korean cooking is muh kimchi. Every korean joke is muh kimchi. Imagine if Germans spoke about sauerkraut 24/7
It's just not that interesting or unique. Sauerkraut is so good you don't need to be told that it's good. You can get sauerkraut with more fermented ingredients everywhere, you can easily get something that tastes better and is more to your liking while kimchi is this autistic rigid thing where a korean will pop a blood vessel if you dare to make kimchi with different ingredients.

I am so fucking sick of koreans. Their entire culture is so astroturfed and fake. I will not listen to shitty generic k-pop bands, I will not watch shitty k-drama, I will not eat sauerkraut dyed red

[Anonymous No.20473118]

>>20473099
Nah it’s shit, German is the definition of overrated. Heck I even prefer American cars. It works and it’s cheaper than German trash breaking down nonstop

[Anonymous No.20473851]

In any context that sauerkraut is good im I think I would choose kimchi over it

[Anonymous No.20473857]

>>20473099
I bet tranny vag tastes like it. Mmmmmmmmm

[Anonymous No.20473884]

>>20473118
Honestly german cars are really overpriced in the US. That's why so many Americans who get stationed in Germany buy a Mercedes, audi or BMW because they don't have to pay the import tax. Then they get fucked over because parts are so expensive in the US they delay PMCS and the car gets fucked.

German food is really good though, when I lived in Washington state there were a ton of German and polish places with really good pork sausage. Moving down to the south again all I can find is processed kosher beef sausage with a meat content of like 25%

[Anonymous No.20473900]

>>20472961
Kraut > chink shit

[Anonymous No.20473904]

what if you ate both at once

[Anonymous No.20473905]

>>20473900
so it goes

[Anonymous No.20473909]

>>20473904
Your head would explode and you'd shoot lightning and sparks out of your asshole

[Anonymous No.20473915]

>>20473905
Yeah, time and tide and so they come and go

[Anonymous No.20473925]

>>20472961
I refuse to choose, I love cabbage too much

[Anonymous No.20473948]

>>20473925
If the cabbages go rotten you can throw the rotten cabbages at your enemies and horrible bad actors. multi purpose cabbages are.

[Anonymous No.20474026]

>>20472995
>autism
>hence the low IQ (sociopath)
what are you even talking about

[Anonymous No.20474082]

>>20472961
Sauerkraut. Germans are based, Koreans are cringe.

[Anonymous No.20474087]

>>20473099
Based digits

[Anonymous No.20474100]

>>20472961
Who ever is eating them
t. just made a smol batch of Sauerkraut last night and dosed it with a nice chunk of kimchi to jump start the process.

[Anonymous No.20474110]

>>20473925
Based.
Have you tried making your own yet?
I mean either of them.
I'm going to try radish ferment next

[Anonymous No.20474139]

>>20474110
I am currently trapped in the world of pickling things, but I will try my hand one day. I think most fermented things are tasty. Radish sounds delicious, only ever had it fresh.

[Anonymous No.20474142]

>>20473077
Nice advice, anon. Solid.
>>20473083
Try the stuff you can get ar Costco, It's a solid if pedestrianly flavored brand--Which is what you want. I personally like mine a little more "effervescent" or else I get the radish strips version.

[Anonymous No.20474147]

>>20473083
Forgot pic

[Anonymous No.20474149]

>>20474110
NTA but pickling beets is absolutely amazing if you have good beets. My next project is to ferment cabbage, carrots, turnips and rutabaga with red onion and mustard seed.

If you are a cabbage enjoyer i could recommend swedish cabbage pudding if you haven't tried it.

[Anonymous No.20474159]

>>20473909
Liar!! I did that night and my head didn't explode.
I am going to have to ground my toilet seat though.

[Anonymous No.20474211]

>>20474159
you had a race war in your guts

[Anonymous No.20474236]

>>20474139
I just picked some sliced radishes today.
I'm not sure if I like the brine I used.
It had ½tsp each of of mustard seed, peppercorn, and whole allspice.
I love radishes though, so I'll try multiple different brines.
Forgive the crappy pic, pls. it's the garage fridge and the lighting kinda sux.
Watermelon rind pickles are damn good too.
>>20474149
Love good beets too.
Kålpudding?(had to look it up) never had it, but it looks kinda like an atomized version of cabbage rolls. I'd make that.
I'm kinda a weird Burger though, as I would try most any food at least once as a child, and we were always getting new foods to try out.
I was probably one of the only 10 year olds in a 400 mile radius who liked creamed picked herring.
Will try.

[Anonymous No.20474249]

>>20474211
KEK!
BLITZENSCHIEßEN

[Anonymous No.20474250]

>>20472961
kimchi is just hot sauerkraut
you can make it by adding some hotsauce to sauerkraut
ergo, sauerkraut wins.
It also can go in many more dishes.

[Anonymous No.20474275]

>>20474236
*pickled
>polite sage

[Anonymous No.20474287]

Kimchi looks like pickled punks, the kind of stuff one finds when doing urban exploring with friends.

[Anonymous No.20474307]

>>20474250
I really think, like most things like this, each has it's merits that are useful in different applications.
Kimchi has a more watery, bubbly crunch, whereasbeitthereforebecause Sauerkraut has a finer tartness, which both compliments mustards and adds a brightness to heavier meats like sausage or fatty cuts of beef or pork.
Kimchi brings the heat, but kraut with caraway seeds has little bursts of extra flavor.
I will say, if forced to pick a bowl of only one or the other to eat on it's own, it's gotta be kimchi.

[Anonymous No.20474315]

Get a load of this guy >>20474236 he be eatin the beets!

[Anonymous No.20474330]

>>20474315
Soun' gayer dan it be, doe.
lik...Yo!, y'all ain't geddin' no blood frum no Turnip, Yo!

[Anonymous No.20474352]

>>20473099
based

[Anonymous No.20474399]

>>20473099
>Every korean joke is muh kimchi. Imagine if Germans spoke about sauerkraut 24/7
That's because every German joke is about either being alcoholics or Nazis. Either one is better than being Korean.

[Anonymous No.20474414]

>>20474399
This is about Koreans, it's called six months in a leaky boat.

[Anonymous No.20474581]

>>20474236
Yeah kålpudding is the Swedish name. I'd recommend making it with pink pepper and obviously potatoes and lingonberry with it. It's basically the same pork mix as cabbage rolls but you typically shred and stir fry the cabbage in syrup instead of making rolls before you bake it.

[Anonymous No.20474605]

>>20472961
Never tried sauerkraut and I'm not a big fan of kimchi (although I never really seriously tried it), but kimchi fried rice is pretty dang good.

[Anonymous No.20474613]

>>20474581
It's honestly kind of a fusion of cabbage rolls and meatloaf.
I don't think I can get lingonberries at stores here, but there is always online.
is felix a good brand of jam, or is there a better one? Sanniti?
$13/jar is kinda steep, so I'd prefer quality over quantity.

[Anonymous No.20474889]

>>20474605
>Never tried sauerkraut
You're missing out anon. Buy a polish dog from Costco, put mayo, spicy mustard, and sauerkraut on it and have your mind blown.
It's also great with breaded pork chops.

>>20474613
>lingonberries
What do they taste like? This looks like a pretty comfy dish. I'd shop for this right now if I didn't make what's basically a hashbrown casserole today.

[Anonymous No.20474895]

>>20473099
Holy Based...

[Anonymous No.20474903]

>>20474889
>What do they taste like?
Kind of like tart blackberry, it's usually got a lot of sugar in it to make up for it

[Anonymous No.20474928]

>>20473099
>I am so fucking sick of koreans. Their entire culture is so astroturfed and fake. I will not listen to shitty generic k-pop bands, I will not watch shitty k-drama, I will not eat sauerkraut dyed red

[Anonymous No.20475110]

>>20474903
yeah, I'm good without that. Would want to put this on some good sourdough and eat it as a sandwich with a good white wine dijon.
A decent rye would probably be good too.

[Anonymous No.20475208]

What are some good ways to pimp out your sauerkraut

[Anonymous No.20475224]

>>20475110
That is how the Swedes do

[Anonymous No.20475255]

>>20475208
mustard

[Anonymous No.20475386]

>>20473099
this. and you know what im also sick of? koreans complaining about things that arent spicy enough. yes we get it, you like spicy food. their whole food culture is based around things being spicy. its like talking to a soyjack who bases his personality on craft beers

[Anonymous No.20475401]

>>20473099
I would agree with you, but you probably wank all over japshit.

[Anonymous No.20475406]

>>20475208
Carrots, cranberry, lemon.

[Anonymous No.20475586]

>>20472990

i honestly dont really like most kimchi but sometimes theres really good ones but they seem to be pretty rare

[Anonymous No.20475601]

>>20474613
I've typically been able to find lingonberry jam at Kroger and other stores in the international aisle. Or even ikea because I have one close by. Felix is one of the largest brands in Sweden for jam and stuff so they're probably fine. I'd go with the stirred lingonberry over the jam. Rårörda lingon in swedish.

[Anonymous No.20475605]

>>20475601
>>20474613
Another brand that I've been able to find in stores here in the US is d'arbo. Used to be pretty cheap at the commissary in the army but I don't have access to base anymore.

[Anonymous No.20475629]

>>20472961
>kimchi
smells like vomit
>sauerkraut
doesnt smell like vomit

really hard choice guys

[Anonymous No.20475674]

>>20472961
Kimchi
- excellent side and banchan with Korean food
- soups with kimchi are alright but fairly identical
- kimchi jeon is pretty good
- bossam (and bossam kimchi) is one of the best foods of Asia

Sauerkraut
- amazing side in German cuisine
- pairs so fucking well with German foods and beer
- stews you make with kraut are hearty and rich as hell
- superior to any watery monotonous kimchi based soups


Love both but I'm gonna go with sauerkraut.

[Anonymous No.20476353]

Gook food is so fucking average nobody would care about it if kpop didn’t exist.

[Anonymous No.20477278]

>>20472961
Sauerkraut

[Anonymous No.20477292]

>>20475674
bro why are you posting dog food?

[Anonymous No.20477304]

>>20477292
I don't know what you are feeding your dog but you must be a rich motherfucker who feeds his dog like a king. Most dogs eat kibble or mush.

[Anonymous No.20477316]

>>20477304
that looks like mush or slop to me

[Anonymous No.20477321]

>>20477316
It's stew
Typically made with beef, kielbasa, and game meats

[Anonymous No.20477329]

>>20477316
Oh and wild mushrooms

[Anonymous No.20477333]

you dont know shit until youve stir fried well fermented kimchi with a bit of sesame oil

[Anonymous No.20477503]

>>20472962
fpbp

[Anonymous No.20477729]

>>20475601
>>20475605
I have K-Roger and Aldis IMCL, I'll look for them.
I've found most of the stuff at K-Rog has been massively jacked up in price lately--often double.
TY anon. Good tips.
>>20477292
>Not feeding your dog RAW
Your canine friend is going to succumb to absurd Vet bills that sadly won't help at all...
in other words, NGMI

[Anonymous No.20477734]

>>20472961
YES HALLO I AM FROM GERMLAND WITH THE BRATWURSTS AND THE DIRNDLS AND I CAN SAY WITH CERTAINTY THAT KIMCHI IS BESSER
SAUERKRAUT IST STILL VERY LECKER ESPECIALLY WITH BRATWURST
DANKE

[Anonymous No.20477738]

>>20477329
>Neglects the Meme leaf
Anon... ONE JOB...
t. based leaves are based

[Anonymous No.20477785]

>>20477738
FUCK I DID
Anon, do you have a horsehair shirt or flail I can use? My shirt's at the cleaners and my flail got stolen out of my car during the Summer of Love
Oh and some juniper berries to go with the meme leaf

[Anonymous No.20477795]

has anyone here followed the joshua weissman recipe for kimchi?

asians have lots of pickled stuff so I want to try more at the store
I already got picked radish and burdock (it was mid desu)
going to get pickled mustard greens and roots next time

[Anonymous No.20477831]

>>20477785
Lel..
I <3 /ck/
No anoon... no self-flagellation necessary.
I do love me some wild mushrooms though.

[Anonymous No.20477835]

>>20472961
don't eat fermented foods.

[Anonymous No.20477846]

>>20472962
>>20472995
>2 effeminate bots circlejerking in a bot thread
>autists somehow to blame
Wow

[Anonymous No.20477880]

>>20477795
>joshua weissman
WTF
Maanchi is ourgirl
>>20477831
>no self-flagellation necessary.
Well, if you say so.
I only ever pick chanterelles and morels because the other ones scare me but there's a "wild" mushroom farm not too far away from me
I love bigos and the the next day I add sour cream and paprika to it to make "Hungarian bigos"

[Anonymous No.20477898]

>>20477880
>I only ever pick chanterelles and morels because the other ones scare me
I'm right there with ya, anon. I didn't eat that one, but it was a BIG BOY.
I once found about 8#s of Hen of the Woods on the way back from a store while attending a festival. we pillaged that shit and fried them in butter with some scant herbs...delicious!.
Mycology can be tricky, but these 3 and giant puffballs are easy.
(Fresh Giant puffballs sliced an inch thick and panfried in butter with rosemary tastes remarkably like steak.)
Thanks for reminding me about the morels--'Tis the season, and it's raining here.

[Anonymous No.20477949]

>>20477835
why anon

[Anonymous No.20478011]

>>20472961
Kimchi. I like the stank on it more.

[Anonymous No.20478030]

sourkraut is so good on hotdogs, on avo toast and in salad. kimchi is really good chopped up real lil to put in fried rice. it’s also super good with cheese, cheesy kimchi onigiri and kimchi pizza is delish. both have their place in this world.

[Anonymous No.20478063]

Can't think of the name right now, but there's a frou-frou mild kimchi that I get at Whole Paycheck that I really like. It's got a little bit of ginger in it. Otherwise, haven't really found a kimchi I'd enjoy eating by itself, but anons here have given me some ideas for flavor pairings.

I also get the best saurkraut at Whole Paycheck, Bubbie's. Yeah, buying it makes (((you know whos))) richer, but it's the only crisp kraut I've ever bought. The crunch is delightful.

[Anonymous No.20478128]

>>20478063
Well, consooomer goods aren't necessarily bad, if they are quality. Is it pasteurized? That would be my only sticking point.
I've been trying to find CHEAP fermenting vessels that are big enough. Like, Dolla Tre' cheap. I inherited a really nice stoneware crock from my grandfather, but you'd have to use at least 3 whole large cabbages even to fill it ¼ full. I don't have the top presser lid either--I'm a carpenter though, so I may get a round tuit for that--I'm thinking Beechwood for it.
I'll have to look online for the usual/traditional wood for it, unless anyone has some suggestions.
On the CHEEP ones, I ended up making a perforated circle out of food safe, clear clamshell package plastic and also a ring of the same, long enough to press on the cabbage to submerge it ½"
I usually prefer more "natural" inert materials like ceramics or glass for foods, but hell; I've been eating Kimchi from costco outta plastic all week.
But then,I wouldn't try to dissolve a body in a enameled tub either...

[Anonymous No.20478456]

>>20474307
That’s a good way of putting it. If I had to choose a bowl of either by itself I’d also pick kimchi. But I like sauerkraut a lot too, had some just yesterday

[Anonymous No.20478510]

>>20478456
(Same Anon)
I gotta be completely forthright with ya...
Some of the other posters ITT have swayed me as to the greater versatility of the Kraut.
It usually isn't peppered, but easily CAN be.
I dunno--I'm kinda a food egalitarian; Different foods have "Evolved" with moar complimentary flavors.
I'm going to have to try a quartered globe radish "Kimchi" ferment..and then another with just brine like kraut.
i may cheat though and use some of the Welsh smoked sel de Mare for the salt.
Rauchen foods are so much moar complex... and hell---SMOKEY.
Still like my bubbly Bok Choi

[Anonymous No.20478787]

>>20477292
I thought dogs preferred Seoul weekend night soup vomit?

[Anonymous No.20478791]

>>20477292
>>20475629
>>20478787
>vomit
Kimchi is more bile-like especially when cooked down

[Anonymous No.20479538]

>>20475386
Jap pepo don't season dey food
We wuz changz

[Anonymous No.20479543]

>>20477738
meme leaf

[Anonymous No.20480947]

>>20477738
what is a based leaf?

[Anonymous No.20481280]

>>20479543
Well, it is an mayamay HERE...I personally like Bay leaf in soups, stews and
>>20480947
>BAYsed Leaf
In case you couldn't see the first part Of This Poast.
Fresh IS still mo' betta'