Sourcrout: Making German Kimchi Properly
German-style kimchi full of lactic acid bacteria with cabbage and salt I can make a sourcrout. The taste is perfect for white kimchi, which tastes like sour and soft cabbage. It's much less stimulating than pickles, so if you like sweet and sour flavors, you might think it's not that good?It's very light and clean. If you don't like the sweet taste of pickles, I recommend shower crout. It goes well with meat or sausage.
6 serving
Within 15 minutes
재미마미
Ingredients
  • Cabbage
  • Salt
Cooking Steps
STEP 1/8
cut out the lead of cabbage.k.a cabbage
STEP 2/8
Cut it in half, slice it thickly, and soak it in water for about 10 minutes Rinse it
STEP 3/8
Drain completely
STEP 4/8
After weighing the cabbages, prepare 2 percent salt of the cabbage
STEP 5/8
Add salt to the trimmed cabbage and rub it until water is formed.
STEP 6/8
It's okay if the cabbage is crushed.
STEP 7/8
Put all the cabbage and its juice in the sterilized bottle, press it so that the space does not float, and leave it in a cool place. You can put bay leaves, whole pepper, etc
STEP 8/8
Leave it in a cool place for more than a week and eat it refrigerated
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