I bought a bunch of kimchi and the nutrition label says it has 0 fiber. The kimchi is called “cut cabbage kimchi”
Can anyone explain to me the advantage of Kimchi over Sauerkraut? I find sauerkraut to be more palatable to eat. I can eat a bowl of just sauerkraut, whereas kimchi has this funky taste going on that I can only handle in small amounts and which needs to be masked by other foods. Why does kimchi taste ‘funky’ like that? I enjoy the spiciness of it but not those bass tones underneath..