Sauerkraut and Kimchi

SAUERKRAUT

Country: Germany

Major Ingredients: Cabbage, Salt

Usage: Salad, Side Dish

Product Description: Fermented shredded cabbage. The product has a sour taste with a clean acid flavor.

Microorganisms: L. mesenteroides, Lactobacillus brevis, Pediococcus cerevisiae and Lb. plantarum,

Starter Culture: Natural Microflora, commercial starter cultures are available. Sometimes backslopping.

KIMCHI

Region: Korea

Major Ingredients: Chinese Cabbage, Asian Radish, Red Pepper, Ginger, Garlic, Salt

Usage: Salad, Side Dish

Product Description: Fermented shredded cabbage. The product has a sour taste with a clean acid flavor.

Microorganisms: L. mesenteroides, Lactobacillus brevis, Pediococcus cerevisiae and Lb. plantarum,

Starter Culture: Natural Microflora, commercial starter cultures are available.

DIFFERENCE BETWEEN KIMCHI AND SAUERKRAUT


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