Sauerkraut vs kimchi

So, what is the difference between kimchi and sauerkraut? Both kimchi and sauerkraut are made by fermenting cabbage, but kimchi originated in Korea and sauerkraut was originally a Chinese dish. Kimchi also tends to have a wider range of flavors which range from sour to spicy to salty. Traditional sauerkraut is sour and pungent For kimchi, napa cabbage cut into square, bit-sized chunks vs. sauerkraut, where green cabbage is cut into ribbon-like slices. Kimchi is enjoyed daily at breakfast lunch and dinner whereas you're lucky to get a random serving of sauerkraut on a hot dog

Sauerkraut vs. Kimchi: 4 Differences in the Fermented Foods - 2021 - MasterClass. Both sauerkraut and kimchi are fermented foods make by pickling fresh cabbage leaves (and other veggies) with lactobacillus (lactic acid bacteria). They're gluten-free and packed with probiotics. Learn more about how to tell the difference between kimchi and. Differences Between Sauerkraut And Kimchi Origin Sauerkraut - The Chinese first fermented cabbages in rice wine more than 2000 years ago. The name, however, is of German origin. Kimchi - Kimchi is unique to its ethnic origins in traditional Korea, where Chinese cabbages were fermented with lactic acid bacteria and stored in earthenware more than 4000 years ago Shutterstock. While both kimchi and sauerkraut are made with cabbage, each uses a different variety — and that makes a big difference. Chowhound states that sauerkraut uses green or red cabbage, while kimchi uses Napa, along with a slew of other vegetables like radishes and scallions Difference Between Kimchi and Sauerkraut Definition. Kimchi is a traditional Korean food made using fermented vegetables, typically cabbages or radish, while sauerkraut is a German dish of chopped pickled cabbage. Origins. Kimchi originated in Korea, while Sauerkraut is a famous German dish that originated in China. Seasoning Conclusion The actual difference between Kimchi vs Sauerkraut is the Kimchi is the Asian version of Sauerkraut. Kimchi produced in Korea and China. Although the process of the production of sauerkraut and kimchi is similar, but the characteristics of the different products. The difference is in using of other ingredients in kimchi, such as radish, pepper, cucumber and spices. Therefore, kimchi flavor texture and more complex of sauerkraut

Kimchi Vs Sauerkraut - What's The Difference? - Foods Gu

Sauerkraut is German and kimchi is Korean. Sauerkraut is simpler: white cabbage, salt, water, naturally occuring yeast and bacteria, and time. Kimchi uses napa cabbage and radishes, scallions, fish sauce or dried fish, and a hearty bit of red peppers, in addition to the salt, water, and friendly fermenting microbes 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 The principal difference is this. All sauerkraut is fermented cabbage but not all Kimchi is fermented cabbage. Kimchi is a generic term in Korea for fermented foods and pretty much anything can be Kimchi it's just that the cabbage one is the one that is most familiar, to most of us,in the west Sauerkraut uses a moat system to seal the jar from invaders, while kimchi, traditionally made uses air exchange to keep the vegetables (and other additives) crunchy and still a tad raw the air exchange allows what Koreans would consider bad tasting gasses to escape, thus it never fully cooks and becomes soft as in Sauerkraut Sauerkraut: cabbage cut fine, salted, and allowed to ferment until sour. Kimchi: a spicy pickled or fermented mixture containing cabbage, onions, and sometimes fish, variously seasoned, as with garlic, horseradish, red peppers, and ginger

Sauerkraut Vs. Yogurt - Yogurt and sauerkraut contain the same group of probiotics known as lactic acid bacteria (LAB). Sauerkraut Vs. Kimchi - Unlike sauerkraut, kimchi contains four strains of probiotics, which can be classified into LAB varieties and leuconostoc mesenteroides strains. This gives kimchi a probiotic upper hand compared to sauerkraut. Sauerkraut Vs ↑ Näringsinnehåll - Kimchi Vs Sauerkraut. Båda dessa rätter är extremt hälsosamma livsmedel med massor av fördelar. De har båda extremt låga kalorier och mycket högt i kostfiber, antioxidanter och probiotika Kimchi is cut into larger chunks and includes plant leaves and stems, too; and hot Korean chili pepper, garlic, and fish sauce are added for flavor. It's fermented at a lower temperature than sauerkraut at 41-57°F/5-14°C for 1-3 weeks, with a higher salt content in the end (3%) and lower acidity (0.4-0.8%) 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 clean jar or crock, and wait for fermentation

Kimchi vs. Sauerkraut [The Complete Guide] - MakeSauerkrau

Sauerkraut vs. Kimchi: 4 Differences in the Fermented ..

While the buzz about kimchi, sauerkraut, and other foods exaggerates their perks, research has shown fermented foods can improve your health in at least a few ways. In a study in Nutrition Research , participants ate regular, unfermented kimchi (a traditional Korean pickled cabbage dish, pictured above) for four weeks and then switched to fermented kimchi for another four weeks Much like Sauerkraut, Kimchi is also a fermented food. In this case, Kimchi is a traditional Korean food that is done by fermenting various kinds of vegetables in lactic acid bacteria, which of course, results in a natural probiotic Sauerkraut and Kimchi Basics. The art and science of fermented cabbage. Rating: 4.6 out of 5. 4.6 (7 ratings) 145 students. Created by Cultural Revivalists. Last updated 6/2018. English. English [Auto

Although no direct comparisons between the two kimchi groups were made, kimchi I was shown to increase the relative abundance of Actinobacteria and decrease that of Proteobacteria compared to baseline, whereas kimchi II had the opposite effect suggesting that different types and quantities of ingredients in kimchi may impact the microbiota differently Re: pickled red cabbage vs sauerkraut/kimchi by Badger's Mate » Mon Aug 10, 2020 10:40 am I was going to do a jokey post in the style of a bloke in the pub pointing out that it stands to reason, given that Germany and Korea have had fewer deaths from Covid 19 than us, that it must be the sauerkraut and kimchi Learn the difference between kimchi and sauerkraut, which one has a greater range of probiotics, and some links to recipes to get started making either one Haushaltsartikel von Top-Marken zu Bestpreisen. Kostenlose Lieferung möglic

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. Sauerkraut has its roots in Central and Eastern Europe. And with less ingredients added to the fermentation process, it has a saltier, tart taste that comes from the brine. We think kimchi's flavour makes. For example, sauerkraut, kimchi, and pickles tend to be quite high in sodium, which can raise blood pressure.In fact, in the kimchi study noted above, people ate three servings (100 grams) a day. That amount (a total of about 3/4 cup) contains close to 1,000 milligrams (mg) of sodium. Sauerkraut and kimchi have been a homemade condiment for centuries now, and many families have delicious recipes handed down through generations. But in 2019's fast-paced lifestyle, many are opting to purchase their krauts and kimchi (like ours!) from their local grocer instead Sauerkraut and kimchi contain both forms of vitamin K: K1 and K2. Sauerkraut, for instance, contains 22.4 mcg K1 per 100 grams and 5.5 mcg K2 per 100 grams. Vitamin K2 is a product of microbial fermentation that adds to the K2 you obtain via human microbiome conversion of K1 to K2, as well as that obtained from other foods containing K2 such as cheeses, meats, fish, and organs such as liver

Kimchi is introduced as healthy food and its popularity is growing worldwide. I hope you can find other studies that can save kimchi from its bad name. Thanks. sauerkraut contains vitamin B12... No, sauerkraut does not contain vitamin B12, at least in any quantity that could even marginally improve b12 status Kimchi vs. Sauerkraut. Kein Gemüse ist deutscher als Kohl, kein Gericht deutscher als Sauerkraut. Aber da gibt es noch eine andere Nation, die saures Kraut über alles liebt. In Korea nennt man. Bread is baked and sauerkraut is often canned. So while these foods may be nutritious, they do not have probiotic activity.. Fermented foods contribute a diverse array of microorganisms to the existing gut microbiota and thus have the potential to affect health.. He continues, That being said, there are still lots of fermented foods. Kimchi vs sauerkraut health. The health benefits of kimchi are a bit more complex. Like sauerkraut, kimchi is fermented (fermented foods are good for you because they contain live cultures like bacteria and yeasts). But it also contains probiotics, which are good for digestion. Kimchi is also high in vitamin K, which is important for blood. In both sauerkraut and kimchi, the brine-submerged vegetables are left to the natural processes of fermentation. Ideally, the temperature range is between 55 to 80°F. The temperature, along with the amount of salt used, will determine the rate of fermentation

Sauerkraut Vs. Kimchi: The Ultimate Guide - Grow Your Pantr

  1. Move over, sauerkraut and kimchi, and make room on the shelf for curtido: a pickled cabbage slaw that hails from El Salvador. It's so delicious that I included recipes for both an Eight-Hour Curtido and a Cultured Curtido in my pickling cookbook, The Complete Guide to Pickling. They've become beloved autumnal staples in my kitchen
  2. Similar to sauerkraut, kimchi can also have a lot of sodium. 4. Yogurt. Yogurt has been around for centuries and is one of the most popular sources of fermented food. It's also rich in nutrients.
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  4. Sauerkraut only requires two ingredients and kimchi requires those two plus a few others depending on your taste. Before we go any further let me explain the difference between sauerkraut and kimchi. If you're like me, I grew up eating kraut, but kimchi was another story. Sauerkraut is simply chopped cabbage that has been fermented

What Is The Difference Between Kimchi And Sauerkraut

What is the Difference Between Kimchi and Sauerkraut

  1. C. Kimchi is a similar fermented food. Look for: Refrigerated products, such as Bubbies and Farmhouse Culture
  2. C, 21 percent of your daily need for vita
  3. This Fermented Vegetable May Help Protect Against COVID-19, New Study Finds. Research shows that death rates from coronavirus are lower in countries where fermented cabbage is a dietary staple. In the early stages of the pandemic, researchers and health experts alike were saying that countries that reported populations with lower levels of.
  4. The kimchi fermentation process is very short in comparison to making sauerkraut. Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation

Kimchi is a name for various Korean traditional closely related fermented vegetable products. Kimchi is similar to sauerkraut and contains mainly Chinese cabbages (Brassica pekinensis) and radish, but other ingredients such as garlic, green onion, ginger, red pepper, mustard, parsley, and carrot may be added Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic lactic acid bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. Otherwise known as Asian sauerkraut, Kimchi is a spicy, exotic, strongly flavoured fermented vegetable dish popular in Korean cuisine. This recipe is a milder version. Calories: 220 (whole recipe) Ingredients. ½ medium white cabbage, quartered lengthwise, hard core removed, sliced into 1½-2cm ribbons cabbage vs kimchi - what is the differenc

Kimchi vs Sauerkraut thosefoods

So, no, canned sauerkraut is not good for you. However, it does offer a lot of great flavors, but no good bacteria. The same principle applies to any fermented foods that you buy, including; kimchi PaMa Plant Based Kitchen - Organic fine Ferments & Pickles. Sauerkraut, Kimchi, Pickles, Unpasteurised and fermented with love here at Sheepdrove Organic Farm in West Berkshire. Our RAW lacto fermented krauts will make your gut microbiome happy and healthy

Sauerkraut menjadi salah satu hasil fermentasi yang dapat diolah sendiri di rumah. Beberapa versi dari sauerkraut homamade memiliki bahan yang berbeda, mulai dari dua hingga empat komponen yang disiapkan.. Namun bahan yang paling umum digunakan adalah kubis dan garam. Sayur tersebut perlu dibersihkan dan dipotong-potong, setelah dicampur dengan garam, aduk bahan sampai keluar air secara alami Kimchi, a popular Korean staple, is rich in probiotics, high in fiber, and a powerhouse of vitamins. Like sauerkraut, it aids in digestion and improves your immune system Mit diesem klassischen Kimchi Rezept gelingt dir die Herstellung des berühmten Krautes im Handumdrehen. Wer Kimchi schon einmal probiert hat, bekommt diesen einzigartigen Geschmack nicht mehr aus dem Kopf. Man könnte meinen, dass 1000 Geschmäcker darin vereint sind. Kimchi ist in Korea das, was in Deutschland das Sauerkraut ist

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Kimchi ist Koreas Nationalgericht. Für Koreaner gibt es eigentlich keine Mahlzeit, ob Frühstück, Mittag- oder Abendessen, ohne das leuchtend rote, scharf-säuerliche Gemüse. Für die Herstellung von Kimchi kann man alle Arten von Gemüse verwenden, am häufigsten sind es Chinakohl, Rettich, Frühlingszwiebeln und Gurken Difference Between Tofu and Kimchi Tofu and Kimchi are a classic delectable pairing with a lot of different variations. They can be enjoyed as a main dish or snack ay any time of the day. Let's take a look at the two. What is Tofu? Tofu is a popular Asian food product made from condensed soy milk that is curdled [ kimchi vs happiness - what is the difference. English Alternative forms. kimchee, kim chee, gimchee; Etymology. Borrowed from Korean?? (gimchi).See there for an explanation of the etymology on the Korean side, but ultimately from Sino-Korean ? Since kimchi varies widely in ingredients, its exact nutritional profile differs between batches and brands. All the same, a 1-cup (150-gram) serving contains approximately ( 4 , 5 ): Calories: 2 Kimchi (/ ˈ k ɪ m tʃ iː /; Korean: 김치, romanized: gimchi, IPA: ), a staple food in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc. It is also used in a.

What's the difference between sauerkraut and kimchi? - Quor

The dangerous side of sauerkraut and kimchi : fermentatio

Kimchi vs. Sauerkraut. Kimchi and sauerkraut are two powerhouse fermented foods with cabbage as their star ingredient. Just like with kimchi, the kind of sauerkraut you want to buy is the type that's been prepared in the traditional way and is refrigerated in order to preserve the live and active cultures Kimchi. Kimchi is a probiotic with amazing health benefits. The same fermentation process used to make sauerkraut-lactic fermentation is also used to make kimchi, a dish made from fermented vegetables. In both cases, bacteria that ferment the vegetables are a essential in preserving it for long periods and giving it its unique flavor KOREAN SAUERKRAUT (kimchi) Place vegetables, ginger, garlic, chile flakes, sea salt and whey in a bowl and pound with a wooden pounder or meat hammer to release juices. Let rest ten minutes. Place in a quart sized, wide-mouth mason jar and press down firmly with a pounder until juices come to the top of the vegetables

What's the difference between sauerkraut and kimchi

Like kimchi, sauerkraut is high in vitamin C and digestive enzymes.It is also a good source of natural lactic acid bacteria such as lactobacillus and pediococcus. Juice from sauerkraut is reportedly good against gastrointestinal conditions like diarrhea and constipation, and is recommended as an effective flu preventive beverage Hamptons Brine: Sauerkraut made by Hamptons Brine relies on wild cultures from the raw cabbage and salt to make their delicious raw sauerkraut and organic kvass, organic sauerkraut juice. They give their products a full 28 days to culture into the live, nutritious, and delicious sauerkrauts, kvass, and kraut juices The difference between yummy and yucky comes down to how you cut your cabbage. We are going to discuss some finer points of proper cutting for three cabbage based side dishes: sauerkraut, kimchi and coleslaw. Most people agree that the most important characteristic of these dishes - besides taste - is the texture Making Kimchi. Kimchi is a fermented Korean cabbage product that has become incredibly popular in recent years. There are other types of kimchi too, using radishes, cucumbers, etc., but cabbage kimchi is the best-known one. It's incredibly simple to make, just like sauerkraut, and there are numerous recipes out there if you want to try it

Is kimchi healthier than sauerkraut? - Quor

What Is the Difference Between Kimchi and Sauerkraut? - Chowhound http://bit.ly/2urQdM What do foods like kimchi, sauerkraut, umeboshi, yogurt, half-sour dill pickles, Mrs. Ding's pickled chiles and jujubes, or even the sour blueberries at Noma have in common? They're all sour, sure, but not oppressively so; they're funky and pungent, but plainly delicious; and their existence hinges on a dynamic relationship between bacteria and the surrounding environment In one study of bacteria collected from four commercial sauerkraut fermentations, a total of 686 bacterium were discovered 1 although not all of them are in the sauerkraut at the same time. This means if you're someone who makes your own sauerkraut and eats from it as it is fermenting, you will be getting a continually changing supply of lactic acid bacteria

Sauerkraut is made by a process of pickling called lactic acid fermentation that is 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 stored at 15 °C (60 °F) or below 1 quart sauerkraut, drained and rinsed well. Directions: Heat the oil in a 4-quart saucepan over moderately low heat. Cook onion and garlic, stirring occasionally, about 30 minutes or until golden brown. Increase heat to high. Add cumin, allspice, tomatoes (including juice), and brown sugar I'm a novice fermenter, with only a few batches of sauerkraut and kimchi under my belt. This week I tried my hand at Indian lime pickle (using this recipe, in which I hope it will turn out ok to substitute limes for lemons) I was really struck by the differences in technique between this and kraut/kimchi Gringo Kimchi- An Asian/European Fusion of Sauerkraut. To delight in the moment when you bust into a flavorful batch of sauerkraut is such a blessing within the alchemy of fermentation. The nutrition, the time saving, the community gathering to make and eat, well its fabulous. Thus I present the article below on my version of fusion foods. Bulk Sauerkraut and Kimchi deal. Please note that this deal has recently changed from 5 jars to 6 jars. We've partly made it 6 jars because we have 6 regular varieties of fermented vegetables. Feedback from some of you dear customers tells us that you want to try one of each

High-quality Kimchi Vs Sauerkraut throw blankets designed and sold by independent artists. Available in three sizes. Perfect for your couch, chair, or bed. It's all nappening Sauerkraut generally only contains shredded cabbage, and kimchi contains chunks of cabbage with carrots, scallions, onions, garlic, and peppers, but many people include other veggies they may have on hand, too (beets, fennel, celery, etc.). You can customize these however you like Today the average per capita consumption of sauerkraut is approximately 2.6 pounds, down from 4.4 pounds 40 years ago. Compare that to the 3.75 pounds of sauerkraut per person consumed by the French and the whopping 49 pounds per person of kimchi consumed in Korea, and Germany is no longe The one-of-a-kind fermentation station makes it ridiculously easy to pickle practically anything, from veggies to kimchi, or even some sauerkraut! The Kefirko fermentation station (which helped build the foundation of the American nation) comes in two sizes, and with an easy-to-use setup that allows even the most amateur pickers to master the art of fermentation Sauerkraut may be packaged in cans, glass jars, or plastic bags. Refrigerated sauerkraut, packaged in glass or plastic, is an unpasteurized product to which preservatives (e.g., sodium benzoate or potassium metabisulfite) are added. Pasteurized sauerkraut, packaged in cans or glass jars, can be made by pasteurization at 74-82 °C for 3 min

Sauerkraut V Kimchi: A Story Of Two Cabbages It is stated that the typical Korean adult consumes a minimum of one offering of kimchi a day, which immediately places them over 50% of the day-to-day suggested intake of vitamin C and also carotene 13 Impressive Health Benefits of Sauerkraut. 1. Promotes Digestion. Cabbage is notable for its high fiber content. It is general knowledge that fiber is among the key factors in any diet for the benefit of the digestive system. Fiber allows a fluent peristaltic movement, encourages regular bowel movements, and eliminates constipation. Fermented foods like yogurt, kimchi, sauerkraut and kombucha have long been dietary staples in many parts of the world. Indeed, for thousands of years, different cultures relied on fermentation to produce bread and cheese, preserve meats and vegetables, and enhance the flavors and textures of many foods Feb 17, 2021 - What are the differences between kimchi & sauerkraut? Is one healthier? Typical ingredients for each? How do you learn to ferment either one

Recently, I started making my own sauerkraut, which is much better tasting than store bought. There have been stories suggesting that fermented foods like kimchi and sauerkraut are good for your. Fermented foods and drinks contain beneficial probiotics that can help improve digestion, immunity, and even weight loss. Learn about 8 of them, such as kefir E den Kimchi Sauerkraut is made of the finest organic cabbage grown in rich organic soil, carefully tended, harvested, and fermented by the Hirzel family. Since 1923 they have been growing the sweetest cabbage and making sauerkraut the way their family did in Switzerland So many Korean dishes are made with well-fermented kimchi, such as kimchi jjigae, kimchi mandu, kimchi bibim guksu, kimchi fried rice, kimchi jeon, tofu kimchi, and many more. Buying napa cabbage For this pogi kimchi, it's best to use a medium to large cabbage that weighs around 5 to 5-1/2 pounds with some light green outer leaves

A Tale Of Two Cabbages: Sauerkraut vs. Kimchi Posted on September 12, 2014 by We The Eaters We are still waging war on the bad bacteria in our guts by focusing on the good-for-your-tummy bacteria found in fermented foods Small-batch kombucha, kimchi, water kefir, and sauerkraut, hand-made in Thunder Bay, Ontario, Canada related to: what is kimchi. Kimchi - Browse SearchandShopping. www.searchandshopping.org › Find › Kimchi. Browse Relevant Sites & Find Kimchi.

Difference between: sauerkraut and kimchi - ErinNudi

Krauts Delicious, crunchy sauerkraut packed with flavor and gut-healthy probiotics. We think it's the perfect topping for burgers, salads, savory breakfasts, and mouthwatering bowls, but our biggest fans love to eat kraut straight out of the pouch! Krauts Delicious, crunchy sauerkraut packed with flavor and gut-health Blend sauerkraut or kimchi with cream cheese to make a probiotic dip or blend it with hummus instead of using lemon. 8. Salad dressing. Blend sauerkraut into a salad dressing or add kraut brine to salad dressing instead of salt. 9. Salsa. Cut kraut up into small bits and add it to salsa. It will add a depth of flavor to your salsa along with. Fermented foods like yogurt, kimchi, sauerkraut and kombucha have long been dietary staples in many parts of the world. Indeed, for thousands of years, different cultures relied on fermentation to. Product description. Eden Foods - Organic Sauerkraut Kimchi - 18 oz. (510g) Eden Foods Organic Sauerkraut Kimchi is authentic organic, exceptional sauerkraut that is grown, fermented, and packed by a single family - the Hirzels. Sweet cabbage is hand harvested, cored, shredded, and lactic acid fermented with Eden Sea Salt for at least six weeks Sauerkraut, which is generally fermented cabbage and salt, can be eaten while following a keto diet. Sauerkraut may also offer various health benefits, such as a boosted immune system and improved digestion. On average, sauerkraut has between 1 and 3 grams of net carbs per cup. In this article, I'll cover whether you can eat ALL sauerkraut on a.

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Probiotics And Sauerkraut: The Complete Guide - Grow Your

Sauerkraut, Kimchi, Pickles & Relishes|Stanley Marianski, Modern Concepts In Biochemistry: Ans|Robert C. Bohinski, Corporate Social Responsibility:An Indian Organisation's Experience: CSR: As A Strategic HRD Intervention|S.Vijay Kumar, The Life Of James Otis, Of Massachusetts: Containing Also, Notices Of Some Contemporary Characters And Events, From The Year 1760 To 1775 - Primary So|William Tudo Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. Once the kimchi is finished, put a tight lid on the jar and move to cold storage

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