On Food and Cooking

pickles, which are soaked in vinegar and salt
but not pasteurized. They are kept refrigerated
from the moment they’re packaged.

Fermented   Cabbage Two Ways

The German  and Korean  versions    of

fermented   cabbage are made    differently

and develop distinctive qualities.

Sauerkraut Kimchi

Piece

size

1   mm

shreds

Small   leaves  and

stems

Ingredients other   than

cabbage and salt None

Chillis,

garlic, fish

sauce

Fermentation

temperature

64–76ºF/18–

24ºC

41–57ºF/5–

14ºC

Fermentation    time 1–6    weeks 1–3   weeks

Final   salt    content 1–2% 3%

Final   acidity 1–1.5% 0.4–0.8%