• Notyou@sopuli.xyz
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    2 days ago

    Stop trying to sew division in the fermented food community. They are all great and needed for a healthy gut microbiome. Shit I even drink kefir and people look at me weird.

    Also, if you don’t like sauerkraut, then you are probably eating bad quality. I like the Clevand Brothers brand. The roasted garlic sauerkraut is sooo good.

    • s@piefed.world
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      1 day ago

      Every single morning my mother would make me a big bowl of sauerkraut for breakfast. A big bowl of sauerkraut. Every single morning. It was driving me crazy. I said to my mom, I said “Hey, mom, what’s with all the sauerkraut?” And my dear, sweet mother she just looked at me like a cow looks at an oncoming train and she leaned right down next to me and she said “IT’S GOOD FOR YOU” and then she tied me to the wall and stuck a funnel in my mouth and force fed me nothing but sauerkraut until I was twenty six and a half years old.

    • puppycat (she/her)@lemmy.blahaj.zone
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      2 days ago

      im the fuck who hates sauerkraut

      my mom used to make me eat it to punish me. i can still very vividly remember what it tastes and smells like and how much i hate it

      but i fucking love kimchi so much

    • Rusty@lemmy.ca
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      2 days ago

      My stomach. Every time I try it, I get stomach pain and heartburn. And it doesn’t happen with Kimchi.

  • 1ostA5tro6yne@lemmy.blahaj.zoneOP
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    2 days ago

    the same people who turned their nose up at my love of sauerkraut for years and told me how gross it is because “icky smell” are suddenly all about kimchi and i’m convinced it’s 100% some orientalism shit

    • Denjin@feddit.uk
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      2 days ago

      Korean culture, specifically KPop, is having its moment in the sun which means anything tangentially associated will be popular for a while.

    • rumschlumpel@feddit.org
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      2 days ago

      I’m starting to think that the sauerkraut that people eat in the anglosphere is actually rank. I hate the smell and taste of most cabbage-derived vegetables, but the sauerkraut I’ve had in Germany never had that typical cabbage-smell.

    • megopie@lemmy.blahaj.zone
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      2 days ago

      That plus kimchi has spices in it, and also hasn’t been around long enough, in mainstream American culture, to be reduced to the absolute abyss of quality that modern American food industry eventually pushes everything to.

    • FerretyFever0@fedia.io
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      2 days ago

      BuT, bUt, BuT, iT’s sO eXoTiC and kawaii and other terms vaguely associated to Asia in American pop culture.

  • megopie@lemmy.blahaj.zone
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    2 days ago

    One has spices, the other one… well it can have spices but often doesn’t. I’ve had some great sauerkraut but I’ve also had some vinegary cabbage claiming to be sauerkraut, so I can see why some people would be turned off.

  • groet@feddit.org
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    2 days ago

    Kimchi ferments 1-2 Days.

    Sauerkraut ferments for a total of 3-6 weeks. The first stage (of 3) of fermentation is already longer than the whole fermentation of kimchi.

    I like both but they are completely different

    • phdepressed@sh.itjust.works
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      2 days ago

      That’s mass produced kimchi. The o.g. kimchi ferments for about the same 3-6wk amount of time (tastes better too) but is much more expensive.

    • TheOakTree@lemmy.zip
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      1 day ago

      Kimchi can be sweet, but mostly from the cabbage during early stages of the fermentation. It’s definitely more of a underlying flavor, though.