Yeap, Korean people generally enjoy sauerkraut. Not all types of kimchi has a ton of spices in it. In fact, kimchi predates hot peppers being available in Asia. I’ve had some traditional versions that are mainly ginger, garlic, and some szeschuan peppercorn.
Yep, there are plenty of forms of kimchi with very different ingredients. They’re all just taking advantage of lactobacillus fermentation, same as sauerkraut, so you get the same kind of tang as it ‘ripens’.
Yeap, Korean people generally enjoy sauerkraut. Not all types of kimchi has a ton of spices in it. In fact, kimchi predates hot peppers being available in Asia. I’ve had some traditional versions that are mainly ginger, garlic, and some szeschuan peppercorn.
Yep, there are plenty of forms of kimchi with very different ingredients. They’re all just taking advantage of lactobacillus fermentation, same as sauerkraut, so you get the same kind of tang as it ‘ripens’.