Adapted from G. Campbell Platt, Fermented
Foods of the World — A Dictionary and
Guide (London: Butterworth, 1987).
Fermented Cabbage: Sauerkraut and
Kimchi Two popular styles of cabbage
pickles illustrate the kind of distinctiveness
that can be achieved with slight variations in
the fermentation process. European sauerkraut
is a refreshing side dish for rich meats, and
Korean kimchi is a strong accompaniment to
bland rice. Sauerkraut — the word is German
for “sour cabbage” — is made by fermenting
finely shredded head cabbage with a small