Fermented Vegetables · Comparison

Sauerkraut vs Kimchi: Differences in Taste, Method & Probiotics

Sauerkraut vs kimchi: both are lacto-fermented cabbage, but they differ in the cabbage, the salting method, the seasoning, the fermentation time and the flavour. A side-by-side comparison and which to make first.

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Fine sauerkraut beside chunky red napa cabbage kimchi

Updated October 2026 · 7 min read

Sauerkraut and kimchi are the two most famous fermented cabbages, and they are built on the same process: salt draws water out of the cabbage, lactic acid bacteria multiply, and the cabbage sours. Everything else, from the type of cabbage to how it is salted and seasoned, is different, which is why one tastes clean and sour and the other spicy and savoury.

Sauerkraut vs kimchi side by side

SauerkrautKimchi (baechu-kimchi)
OriginCentral and Eastern EuropeKorea
CabbageGreen or red head cabbage, finely shreddedNapa cabbage, quartered or cut into pieces
SaltingDry salt, about 2% of cabbage weight, massaged until it releases brineSoaked in strong brine or salted for hours, then rinsed
SeasoningSalt; optional caraway, juniper, dillChilli flakes (gochugaru), garlic, ginger, scallion, often fish sauce or salted shrimp
Other vegetablesUsually noneDaikon, carrot, scallion
Ferment time2–6 weeks at room temperature1–5 days at room temperature, then slowly in the fridge
FlavourClean, sour, tangySpicy, garlicky, savoury, effervescent
TextureSoft, fine shredsCrunchy pieces

How the methods differ

Sauerkraut Shred the cabbage, weigh it, add 2% salt, and massage until it gives up its juice. Pack it under the brine and leave it for weeks. Salt is the only essential ingredient.
Kimchi Salt or brine the napa cabbage for a few hours to wilt it, rinse, then rub a paste of chilli, garlic, ginger and aromatics into every leaf. A short ferment at room temperature starts it; the fridge finishes it.

The salting step is the biggest practical difference. Sauerkraut stays in its own salty juice for the whole ferment. Kimchi’s cabbage is salted, rinsed and seasoned, so the final salt level depends more on the paste.

Taste and how to use them

Sauerkraut sour and clean. Classic with sausages and pork, on Reubens, in pierogi and soups, and as a side to rich food.
Kimchi spicy, garlicky and savoury, with a fizz when young. Eaten as banchan, in kimchi fried rice, jjigae (stew), pancakes and noodles.
Age changes both young kimchi is fresh and crunchy; aged kimchi turns sour and is best cooked. Sauerkraut grows more sour and softer with time.

Which should you make first?

Make sauerkraut first if you are new to fermenting: two ingredients, almost nothing to get wrong, and it teaches the salt-and-submerge method every vegetable ferment uses. Make kimchi first if you want something ready to eat within a week and you love heat and garlic.

Go deeper with what is sauerkraut, sauerkraut recipe variations, kimchi explained and kimchi recipes. For the gut-health side, see probiotics in sauerkraut and kimchi.

FAQ

Frequently asked questions

What is the main difference between sauerkraut and kimchi?
Sauerkraut is shredded head cabbage fermented with salt alone, sometimes with caraway or juniper. Kimchi is napa cabbage that is brined, rinsed and coated in a paste of chilli flakes, garlic, ginger, scallion and often fish sauce, so it is spicy and savoury rather than simply sour.
Which is healthier, sauerkraut or kimchi?
Both are low in calories and, when raw and unpasteurized, contain live lactic acid bacteria. Kimchi's garlic, ginger and chilli add extra compounds and flavour; sauerkraut is simpler and usually lower in sodium per serving. Neither is clearly healthier; eat the one you enjoy regularly.
Can I substitute kimchi for sauerkraut?
Sometimes. Kimchi works on a Reuben or in fried rice if you want heat and garlic, but it changes the flavour a lot. In dishes like pork and sauerkraut or pierogi, use sauerkraut.
Which is easier to make at home?
Sauerkraut. It needs only cabbage and salt, and the method is forgiving. Kimchi adds a brining step and a seasoning paste, though it is ready to eat much sooner.
Does kimchi or sauerkraut have more probiotics?
Counts vary widely with recipe, age and storage, so neither reliably has more. Both are dominated by lactic acid bacteria such as Leuconostoc and Lactobacillus species. Shelf-stable, pasteurized versions of either have none.
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