 In a nutshell, both sauerkraut and kimchi are good for your gut-bugs. These tiny creatures thrive on fermented food. One of the ways of fermentation is lacto-fermentation or fermentation with salt. Sauerkraut was a winter staple in Northern European countries and this is the famous wittwe Bolte in "Max and Moritz": Sauerkraut is super expensive item in Australia. If you want to make your own why not give it a go? It is easy to make! Sauerkraut is basically shredded cabbage layered with salt. The method of making kimchi is a bit more elaborate, but not difficult either. The main difference is that spices like garlic, ginger, chilli or fish sauce. Most of the time I make daikon kimchi, because daikons are just so easy to grow! There are plenty of recipes, follow any you like and start getting creative! Her is my recipe for daikon kimchi. There are only two things which are important: first the ratio of the cabbage or daikon and the salt should be pretty close to the recipe. Second, the veggies should always be submerged in brine (brine is the juice which oozes out mixed with the salt). Therefore, you always need something heavy to weigh the contents down. I often use a water filled jar. Some people use clean stones or water filled zip lock bags, but I don't like the idea of acids and plastic in my food. This is my latest creation: daikon kimchi, grated, made with the 'sauerkraut method' with loads of my home-grown horseradish, yum! I added grated tumeric for a vibrant colour. Written by Nicola. 
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