How to Make Sauerkraut Super Easy and Without Fail

 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

  1. Wash the cabbage and chop it finely.
  2. Add salt equal to 2% of the weight of the cabbage and mix.
  3. 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.)
  4. 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.)
  5. Once a day, press down on the top with a clean spoon so that the cabbage is as submerged as possible and soaked in the broth. (Taste a piece each day, and you will taste the cabbage's bitter taste at first, but it will gradually become more sour.)
  6. After about 3 days (3 days in summer, 5 days or more in winter), when the bitter taste disappears and only a sour taste remains, it is done. (If it is just sour and tastes good to me, isn't it done?)
    Store it in the refrigerator and take it out and eat as much as you want.

Additional Information
You may feel it is a hassle to press down with a spoon once a day, but it is much easier than cutting the cabbage separately and putting it on top or worrying about it failing.
I have never failed with the method of pressing down once a day.
And you do not have to mix the cabbage with salt.

Some say that apples are sometimes added for sweetness.
I tried adding minced garlic, red pepper, basil, and ginger powder, and they were all delicious. (I didn't add them, but it seems like they put in a lot of carrots.)
For reference, I cut the green pepper into several pieces with scissors and added them, and it was fine. I put the seeds in the red pepper because I was lazy, but the seeds didn't dissolve, so I chewed on the hard seeds while eating, and it wasn't very good.
I also tried adding sliced ​​radish, but it became mushy and all rotted away, so it wasn't very good.

If you make it continuously with the existing sauerkraut broth, it will be completed more quickly, but if you keep making it continuously, it seems to develop a military-like smell, so it is not very good.

Making Sauerkraut

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