Kimchi and Sauerkraut

Kimchi is korean fermented cabbage. A different type of chinese cabbage fermented with chilly pepper paste and sea food .
Sauerkraut on the other hand is German fermented cabbage. English cabbage fermented with just plain salt.
IN both cases similar organisms ferment the cabbage and make it more palatable(less palatable depending on what you find palatable or agreeable taste)
Both these types of fermentation definitely reduce the myrocin induced cabbagey smell of cabbage and impart a more sourish taste to it.
Kimchi is used like a pickle in korea , as a side to a bowl of rice.
Sauerkraut is used to saute with bacons bits and onion for breakfast or in soups or stews per say.
The thing is, I make my own vegan version of kimchi and sauerkraut.
I make kimchi sans the seafood bits. I make sauerkraut the usual way but use it to make sauerkraut omelette or sauerkraut soups.
I love them both as condiments or in salads to spike up the deal .
I usually don't post recipes in here due to recipe stealers who won't give me any credit or link back to me on their foodblogs . I also am saving up the pictures and recipes for my future vegan cookbook. If inspite of this if you need my recipe, place a request in the comments section.If I accumulate twenty requests from 20 people, I shall take the time to post a step by step picture blog for the recipe.Free time is hard to come by and unless i have solid requests , I won't waste time watermarking stuff and putting them up on this blog.