gryeo

  View original text in Korean I made sauerkraut because I heard that it is rich in lactic acid bacteria, helps digestion, and has anticancer effects. I liked it so much that I keep making it. I haven't been eating spicy kimchi much lately because my stomach and intestines haven't been feeling well, but eating sauerkraut instead seems to be good. I'm going to introduce the easiest way to make sauerkraut according to my standards. The picture isn't that great, but it tastes good. Materials, Preparation cabbage salt scale how to make Wash the cabbage and chop it finely. Add salt equal to 2% of the weight of the cabbage and mix. Wait for about 30 minutes, and when the breath has died down, put it in a jar or other container. (Never throw away the broth.) Press down with your fist as much as possible so that the cabbage is submerged in the broth. (It doesn’t have to be completely submerged. If there isn’t enough broth, you can add more salt water.) Once a day, press down on...