My neighbor is a Korean woman just at 70 years old. She and I have become neighborly and friends. She teaches me how good some foods native to the Korean diet are, and I teach her how to improve her English, as well as humor American style.
She makes kimchi and she has taught me how it is made today (in a special kimchi refrigerator) as well as about the MANY varieties of kimchi exist.
Kimchi is an economical staple of the Korean diet and it aids in digestion, and as well is healthy food as it is plant based: cabbage.
Cabbage is known to deter colon cancer.
Having said that, I have of course tried several varieties of the kimchi she makes. I like two of the four I've tried.
Kimchi selection is important.
Only difference I can tell between sauerkraut and kimchi is the way the cabbage is prepared, and the spices. Sauerkraut is pickled, kimchi is fermented. Yes, it smells bad while it is being fermented, but when complete...it can be pretty good.
The new kimchi refrigerators/fermenters help keep the smell to zero in her home.
