I'm good with it, but then sauerkraut on pizza was just about a staple food in the small Midwestern area I was brought up in . . . Lots of Scandinavians, Danes, Norwegians and a LOT of Germans took up permanent residence in and around where I grew up, especially after WWII.
@2many2no I've had kimchi exactly as you describe, and lighter in taste also. Most all of the sauerkraut I grew up on was home-made also, and was hotter than hell-fire and sour - not quite as sour as kimchi, but nowhere near like the taste of Bavarian kraut you buy in the store. German kraut is mild compared to some of the stuff the Scandinavians and Norwegians mixed up and packed in the chicken coop to ferment over a long, hot Nebraska summer. That was some good shit right there - if you could stand it. For years, there was only one pizza place in town (but yes, there were an abundance of traffic lights) and he'd slather that Scandinavian hot kraut on a combo pizza and I'd murder a whole large myself. Still do, when I go back to visit, which is less and less now that most everyone has passed or moved away themselves. The owner sold it, but the recipe is still the same (the kraut is just "tame" now, because of all the health laws, etc - he has to buy it from the supplier in pasteurized cans or jars. But, if you know who to call, you can still get the good stuff - and he best pickled beets you'll ever eat.
I'm good with it, but then sauerkraut on pizza was just about a staple food in the small Midwestern area I was brought up in . . . Lots of Scandinavians, Danes, Norwegians and a LOT of Germans took up permanent residence in and around where I grew up, especially after WWII.
@Pavlov I like sauerkraut a lot. Grandma used to make it in the back yard. But it's been my experience that kimchi is vastly different.
The kimchi at our local Korean eatery is way more sour and hotter than fire. I can eat a little bit of it.
@2many2no I've had kimchi exactly as you describe, and lighter in taste also. Most all of the sauerkraut I grew up on was home-made also, and was hotter than hell-fire and sour - not quite as sour as kimchi, but nowhere near like the taste of Bavarian kraut you buy in the store. German kraut is mild compared to some of the stuff the Scandinavians and Norwegians mixed up and packed in the chicken coop to ferment over a long, hot Nebraska summer. That was some good shit right there - if you could stand it. For years, there was only one pizza place in town (but yes, there were an abundance of traffic lights) and he'd slather that Scandinavian hot kraut on a combo pizza and I'd murder a whole large myself. Still do, when I go back to visit, which is less and less now that most everyone has passed or moved away themselves. The owner sold it, but the recipe is still the same (the kraut is just "tame" now, because of all the health laws, etc - he has to buy it from the supplier in pasteurized cans or jars. But, if you know who to call, you can still get the good stuff - and he best pickled beets you'll ever eat.
Omnomnom! Throw a bed of fries under that and you got yourself some Korean poutine perfection. So hungry right meow.
Do you tend to put mayo on top when you eat it like they do in Japan?