German Cabbage Kimchi Sour Crout
Sourcrout means sour cabbage in German. It refers to cabbage kimchi as a traditional German dish. The sauercrout spread throughout Europe from the 16th century to the 18th century. If it is in good condition, it can be stored for about a year, and it is known as a preservation food containing vitamin C, and in the era of navigation, it was eaten to prevent scurvy during navigation. It is characterized by a refreshing sour taste and is an essential fermented food for sausage and meat dishes or for German home cooking. I'll make German cabbage kimchi and sauercrout.
6 serving
Within 999 minutes
밥심은국력
Ingredients
  • Cabbage
    1/2pack
  • Salt
    2g
Cooking Steps
STEP 1/12
Prepare half a cabbage. Remove one or two outer leaves.
STEP 2/12
Cut it into 0.5cm thick pieces. It's long, so I cut it in the middle.
STEP 3/12
Prepare 2g of flower salt.
STEP 4/12
Add cabbage and salt one by one.
STEP 5/12
Then wear plastic gloves and rub the cabbage. Don't rub it, but rub it so that the fiber is soft. Then there will be some water, so don't throw it away with this water and put it all in the zipper bag.
STEP 6/12
Zipper bags are better because the top of the bottle doesn't pickle well. Add cabbage, cabbage water, remove air from the zipper bag, and zip it.
STEP 7/12
Press down with a heavy stone. If there are no stones, press them with a heavy cutting board or plate. If the cabbage is not wet, add 2 percent more saline.
STEP 8/12
It is fermented at room temperature to avoid direct sunlight for 1 to 3 days in summer and 3-6 days in winter. Cabbage changes from green to yellow or light brown.
STEP 9/12
It becomes murky white and bubbles come out. The bubbles are fermented. You have to taste it and taste it sour.
STEP 10/12
It's normal when water comes out.
STEP 11/12
Store it in a zipper bag or put it in a sterilized bottle. Close the lid and store it in the refrigerator. The less air, the better. It's better to cover it with plastic wrap.
STEP 12/12
German Cabbage Kimchi Sour Crout is complete.The longer it ripens, the better it tastes and smells. Try making it.
Japchae Recommended recipe
  • 1
    Fish cake japchae, paprika, and various colors to revive your ap
    5.00(13)
  • 2
    Fish cake japchae, fish cake and chives, super simple japchae
    4.70(27)
  • 3
    Easy and simple japchae that reduces
    4.94(47)
  • 4
    How to make non-soggy japchae! It's easier than you think
    5.00(16)
stir-fried Rice Cake Recommended recipe
  • 1
    How to make spicy tteokbokki deliciously
    4.90(39)
  • 2
    Soup tteokbokki - Soup of tteokbokki from a snack bar in front o
    4.89(212)
  • 3
    Making oil tteokbokki with amazing sauce! *Easy to difficulty* E
    4.84(51)
  • 4
    The soup tteokbokki, golden recipe. Gungmul is more delicious
    4.93(358)