Germany's Sauerkraut vs Korea's Kimchi
Kimchi and Sauerkraut - they're both fermented cabbages, so how different can it get? The answer is very! Although sauerkraut, German for sour cabbage, is near and dear to our German hearts at Bauhaus, Executive Chefs Tim Schulte and David Mueller have created the Spring Tasting Menu's third course with the Korean classic dish that is kimchi.
Sauerkraut and kimchi, while possessing similarities, are made very differently and possess distinctive qualities. Sauerkraut is made from shredded cabbage heads and is fermented until sour. Kimchi is a spicy pickled or fermented mixture of cabbage, onions, and sometimes fish, along with various seasonings such as garlic, horseradish, red peppers, and ginger. The cabbage stems are kept intact, and is fermented with more salt and at a lower temperature than sauerkraut. It was originally producced in pots partially buried in the cold earth in late autumn and winter. The fermentation time of sauerkraut is longer, lasting for up to six weeks, where kimchi only ferments for three weeks.
What's the Difference?
When fully fermented and ready to eat, kimchi tastes like a crunchy pungent pickle that is saltier and less acidic than sauerkraut. Sauerkraut is more tart, with an almost flowery aroma thanks to some yeast growth. The two play supporting roles on the plate - kimchi jazzes up bland rice, and sauerkraut is a refreshing side dish for rich meats.
it's believed that preserved cabbage was introduced to Europe in its present form in the 13th century by Ghengis Khan after invading China. Since then, both kimchi and sauerkraut have secured top spots on various 'world's healthiest foods' lists for their amazing health benefits. They are both low in calories an high in fibre, antioxidants, and vitamins C and B. Additionally, sauerkraut is an excellent source of vitamin K, meanwhile kimchi provides generous amounts of vitamin A.
At Bauhaus, we are all about taking classic German and European techniques and creating exciting and modern dishes. With that in mind, East meets West with the Tasting Menu's pork belly. The pork melts in your mouth and is perfectly contrasted with the house-made kimchi, and is provided with textural contrast thanks to the peanuts and pork rinds.