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Sauerkraut or Kimchi?
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29 / M / New York
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Posted 1/5/17 , edited 1/6/17
Depends.

Sauerkraut is good for hotdogs and..hotdogs.

Kimchi is good as an appetizer, for soup, hotpot, rice topping.
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30 / M
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Posted 1/5/17 , edited 1/6/17
Got to go with kimchi. Don't like the smell of sauerkraut when it is cooking.
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F / New York
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Posted 1/5/17 , edited 1/6/17
Love sauerkraut, but kimchi is 50 times more awesome.
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M / Los Angeles
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Posted 1/5/17 , edited 1/6/17
They're both good, but I like kraut just a little bit more.
Posted 1/5/17 , edited 1/6/17
Kimchi, please!
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29 / M / America
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Posted 1/5/17 , edited 1/6/17
I don't get it. They're two entirely different dishes that serve two entirely different purposes. That's like asking if you prefer a stapler over a pencil.
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22 / M
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Posted 1/5/17 , edited 1/6/17
Kimchi is the one true God, and sauerkraut is his prophet.
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30 / M
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Posted 1/5/17 , edited 1/6/17
Sauerkraut= smells really bad

Kimchi= tastes very good when made right, but even the not so good ones are not bad at all
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Posted 1/5/17 , edited 1/6/17
Having had both, I'd have to say it depends on what you're putting it on.
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F / Colorado
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Posted 1/5/17 , edited 1/6/17
Sauerkraut!
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36 / M / Providence, RI
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Posted 1/6/17 , edited 1/7/17
I've only ever had sauerkraut on hot dogs. I think I should try kimchi with hot dogs to do a direct comparison.
Posted 1/6/17 , edited 1/7/17
Both. Apples and oranges, to me, especially since not all kimchi are even made with cabbage, such as pa kimchi. They're usually treated very differently in recipes, so I value them for their respective uses. In many Western dishes, kimchi would stick out like a sore thumb, and vice-versa. This is particularly relevant, for me, since I've recently begun exploring recipes from USA's colonial period.

Coincidentally, I used pa kimchi in pajeon tonight, and I certainly recommend it.
Posted 1/6/17 , edited 1/7/17
Sauerkraut.
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28 / F
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Posted 1/6/17 , edited 1/7/17
Kimchi, especially with something spicy. The smell of sauerkraut makes me ill.
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25 / F / California
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Posted 1/6/17 , edited 1/7/17
Hmm.. I'm part Korean of course I'll say Kimchi! I LOVE Kimchi! Always have it in my fridge, eat it almost everyday as banchan, or make it into Kimchi Bokkeumbap (fried rice), Kimchi Soondubu Jjigae (stew with soft tofu), Kimchijeon (savory pancake), or cook it in a donabe to make a Japanese-style Kimchi Nabe (hotpot). Yum!!
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