Differences and Similarities Between Sauerkraut and Kimchi

March 12, 2025

When you think of cabbage, you might picture it in a crunchy salad or on a sandwich. But there’s more to this leafy vegetable than you may realise. From the tangy sauerkraut in a classic Reuben to the spicy, flavour-packed kimchi at the side of a Korean dish, cabbage plays a starring role in two fermented favourites that are now loved across the globe.

Kimchi and sauerkraut have their roots in vastly different cultures, yet both transform humble cabbage into something much more exciting. One’s a fiery, bold Korean staple, while the other’s a mild, tangy Eastern European classic.

So, what makes these two dishes so unique, and what do they share in common? In this article, we’ll explore the key differences and similarities between kimchi and sauerkraut, uncovering the rich history, distinct flavours, and health benefits that have made them both global favourites. Let’s explore how these cabbage-based delights can bring new flavours and health benefits to your meals.

What is kimchi?

Kimchi is one of those dishes that immediately brings to mind vibrant flavours and a rich, deep history. At its core, kimchi is a traditional Korean dish made from fermented vegetables, with the most common base being Napa cabbage. While there are many varieties, you’ll often find kimchi packed with a mix of daikon radish, scallions, garlic, ginger, and a generous amount of chili pepper, giving it that signature spicy kick.

This fermented vegetable side dish is known for its complex, bold flavours: spicy, sour, umami, and tangy all at once. Its versatility is what really sets kimchi apart. It can be served on its own, used as a condiment, or even incorporated into dishes like kimchi ramen, where it adds an unmistakable depth of flavour.

It’s an essential part of Korean meals, often appearing alongside rice or soups, and has become beloved worldwide thanks to its unique flavour and health benefits.

Also read: Understanding the Side Effects and Health Benefits of Colon Probiotics

What is sauerkraut?

Sauerkraut, on the other hand, is the quintessential fermented cabbage dish that hails from Eastern Europe, particularly Germany. The name itself translates to “sour cabbage” in German, and for good reason! It’s made by finely shredding cabbage and fermenting it in its own juices, producing a sour, tangy flavour profile that’s as iconic as it is nutritious.

While sauerkraut is most commonly made with green cabbage, red cabbage can also be used. It's often enjoyed as a condiment (think of it on hot dogs or alongside sausages), but it also has a place in soups, stews, and even certain salads. The magic of sauerkraut lies in its simplicity: just cabbage, salt, and a little time to ferment, turning the cabbage into something completely transformed.

Its sour taste is clean and refreshing, and while kimchi might have more complexity, sauerkraut is an absolute classic that’s stood the test of time.

Origins and History of sauerkraut and kimchi

The origins of kimchi and sauerkraut offer intriguing stories of survival and cultural significance. While both dishes are technically Asian in origin, sauerkraut is most commonly associated with Germany, and kimchi is the heart of Korean cuisine.

Kimchi

Kimchi has existed for over 3,000 years. It was originally developed to preserve vegetables during Korea’s harsh winters. It was made by salting vegetables and fermenting them in underground pots. Over time, this method evolved into the kimjang tradition, where communities gathered to prepare kimchi in large quantities for the winter.

In 2013, UNESCO recognised this tradition as part of the Intangible Cultural Heritage of Humanity. Over centuries, kimchi’s ingredients and flavours have expanded, making it a cultural staple and a versatile dish loved worldwide.

Today, kimchi is making waves on a global scale, with the global kimchi market valued at USD 497.56 billion in 2024 and projected to reach USD 763.59 billion by 2032, showing how deeply fermented dishes have found their place in Western diets as well.

Sauerkraut

Sauerkraut, on the other hand, has its roots in China, where cabbage was fermented with rice wine more than 2,000 years ago. This method spread to Europe, and by the 1600s, Germany and Eastern Europe had embraced sauerkraut as a key part of their cuisine. It gained international recognition in the 18th century when Captain James Cook used it to prevent scurvy during long sea voyages. Sauerkraut also played a role in folklore, being thought to bring good luck to Germany.

Interestingly, though sauerkraut is now mostly linked to Germany, its journey began in Asia, and it’s a testament to how culinary traditions can evolve and cross borders.

Main ingredients and seasonings

When it comes to ingredients and seasonings, both kimchi and sauerkraut start with cabbage, but that’s where many of their similarities end. Each dish brings its own unique combination of flavours, driven by the choice of vegetables and seasonings. Kimchi is more adventurous with its seasoning choices, creating a bold and spicy profile, while sauerkraut focuses on a simpler, more straightforward approach with salt and a few optional spices. Let’s take a closer look:

Kimchi ingredients

Kimchi is a vibrant, flavour-packed dish known for its diversity of ingredients. The most common base is Napa cabbage, though depending on the recipe, you can use a variety of vegetables. Some common ones include:

Napa cabbage
Spring onions
Carrots
Pears
Bok choy
Beetroot
Cucumber
Cauliflower
Brussels sprouts (yes, even these!)

This variety of vegetables makes kimchi endlessly adaptable, with countless regional variations. One of the most famous types is Baechu kimchi, which uses napa cabbage as its base. For a more Western cabbage-style kimchi, Yangbaechu kimchi uses green cabbage (called “Western cabbage” in Korean).

Sauerkraut ingredients

In comparison, sauerkraut is a bit simpler. Its primary ingredient is always cabbage—either green cabbage or red cabbage. Unlike kimchi, which is more flexible, sauerkraut typically sticks to one main vegetable: cabbage.

However, some variations add a bit of colour or texture to the dish, such as:

Shredded carrots (common in Polish-style sauerkraut)
Beetroot (adds a vibrant colour, as well as a slightly sweet taste)

Despite these minor additions, sauerkraut’s core remains cabbage, salt, and the occasional spice.

Seasonings for kimchi

Kimchi's real magic lies in its seasonings. Unlike sauerkraut’s simple salt-based flavour, kimchi embraces a wide array of spices and seasonings to create its complex taste profile. Some of the most popular seasonings in kimchi include:

Gochugaru (red chili powder) for heat
Gochujang (red chili paste) for depth and richness
Garlic for boldness
Ginger for a bit of zing
Fish sauce or fermented shrimp for umami

These ingredients combine to create kimchi’s signature spicy, sour, and savoury flavours. The variety of seasonings makes kimchi bold and complex, ranging from spicy and tangy to slightly sweet, depending on the recipe.

Seasonings for sauerkraut

On the flip side, sauerkraut is much simpler. The basic seasoning is just salt, which draws out the cabbage’s natural juices and allows the fermentation process to occur. However, in certain regions, like Germany, you might find caraway seeds or juniper berries added to give the dish a bit more flavour. Occasionally, fennel or dill can make an appearance, but generally, sauerkraut is much more restrained in terms of seasoning.

The fermentation process of sauerkraut and kimchi

When it comes to kimchi and sauerkraut, fermentation is the magic that turns simple vegetables into flavour-packed, gut-friendly treats. Both dishes undergo a process called lactic acid fermentation, where naturally occurring bacteria break down the sugars in the vegetables, creating tangy, sour flavours and boosting their nutritional value.

For kimchi, the vegetables are salted and then sealed in an airtight container, usually at room temperature. The bacteria begin their work over a few days, developing kimchi’s signature spiciness and complexity. While kimchi can ferment for as little as 1–2 days, it can be left longer for a more intense flavour.

Sauerkraut, however, is a bit more patient. The cabbage is shredded, salted, and packed tightly in a jar, allowing it to ferment for a longer period, usually 1-4 weeks. This extended fermentation results in the sharp, tangy flavour that sauerkraut is known for.

Probiotics: Both dishes are rich in probiotics, but the difference in fermentation time can influence the concentration of beneficial bacteria in each. If you want to enjoy the benefits of fermented foods without the wait, try the Good Bug’s gut-friendly, ready-to-eat fermented pickles (sauerkraut and kimchi) today.

Watch this video to learn about the difference between probiotics, prebiotics, and postbiotics.

Flavor profiles

When it comes to taste, kimchi and sauerkraut couldn't be more different. Kimchi is a flavour powerhouse that balances spicy, sour, and umami notes. Ingredients like radishes, spring onions, and various seasonings, including chili and garlic, complement the base of Napa cabbage. This creates a layered flavour profile that can range from spicy and tangy to subtly sweet or salty, depending on the ingredients used.

On the other hand, sauerkraut keeps it simple with its key ingredients: cabbage and salt. The result is a predominantly sour and salty flavour with a clean, tangy finish. While spices like caraway seeds or beetroot may be added, they never overpower the cabbage’s natural taste, allowing for a milder, more straightforward flavour.

Health benefits of sauerkraut and kimchi

Both kimchi and sauerkraut are not just tasty; thanks to their fermentation process, they are packed with health benefits that make them superfoods.

Kimchi’s health benefits

Rich in probiotics: The fermentation process creates billions of probiotics that promote a healthy gut, boost your immune system, and can help alleviate issues like digestive problems, mental health challenges, and even obesity. Regular consumption is key to getting the full benefits.
Boosts immunity: The probiotics in kimchi, combined with vitamin C and iron, help strengthen the immune system and reduce inflammation triggered by illness.
Packed with nutrients: Kimchi is a powerhouse of essential nutrients such as vitamin B6, vitamin C, vitamin K, and folate. It is also low in calories, and fermentation enhances nutrient absorption, making it even more beneficial.

Sauerkraut’s health benefits

Improves digestion: Like kimchi, sauerkraut is full of probiotics that support gut health and help restore the natural bacteria balance in your gut. It’s also a great alternative to probiotic capsules, with more probiotics than most probiotic yoghurts.
Supports immunity: Sauerkraut’s probiotics, paired with iron and vitamin C, help prevent gut-related issues and strengthen the immune system, making it a great addition to your diet.
Nutrient-dense: Sauerkraut is rich in vitamin C, vitamin K1, vitamin B6, and iron. It’s low in calories and offers a simple, nutritious way to support overall health.

Both are excellent sources of probiotics, but kimchi packs a bit more of a nutritional punch. Whether you prefer the rich, spicy flavours of kimchi or the classic tang of sauerkraut, both will give your gut and immune system the boost they need. For a hassle-free way to enjoy the benefits of these fermented delights, order The Good Bug’s ready-to-eat kimchi and sauerkraut, packed with all the good bacteria your body needs!

Culinary applications

Kimchi is incredibly versatile, making it a standout ingredient in both traditional and creative dishes. While it's commonly used as a topping or side, it also shines as the star of many recipes. Here are a few ways to enjoy it:

Kimchi fried rice and kimchi jjigae (kimchi stew) are popular staples.
Kimchi quesadillas and kimchi grilled cheese highlight its ability to elevate a variety of dishes.

Kimchi’s spicy, tangy, and umami notes make it a perfect addition to stews, rice dishes, and even fusion recipes. It blends traditional Korean flavours with global cuisines.

Also read: Top Vegan Probiotic Foods for Improved Health

Sauerkraut, on the other hand, is traditionally paired with hot dogs and bratwurst, but its uses extend far beyond these classics. It’s a key player in many Eastern European dishes, such as:

Holubky (stuffed cabbage rolls)
Kapustnica (sauerkraut soup) is a Christmas Eve favourite.

More recently, sauerkraut has found its way into desserts like chocolate cake and bread-making, adding moisture and a unique flavour to dough.

Both kimchi and sauerkraut are incredibly versatile, adding depth and flavour to a wide variety of dishes. Whether you’re enjoying kimchi with bold fried rice or pairing sauerkraut with your favourite sausages, these fermented delights offer endless possibilities in the kitchen.

Their rich flavours and health benefits make them a must-try for anyone looking to enhance their meals. If you're craving more of that tangy, probiotic-packed goodness, order The Good Bug's fermented pickles today and elevate your dishes with a perfect, crunchy twist!