Making Pickled Cabbage Sour Crout
Western and Korean side dishes go well with everything and make it easily. Vegetable lactic acid bacteria produced by the fermentation of cabbage survive in the intestines. Fermented cabbage doesn't produce gas in the stomach, so it digests well and produces anticancer substances
6 serving
Within 15 minutes
밥솥개미
Ingredients
  • Cabbage
    1pack
  • Salt
    16g
  • Water
    125ml
  • Salt
    0.5T
Cooking Steps
STEP 1/8
Chop a jar of fresh cabbage (800g) into bite-size pieces. The fresher it is, the more salted water comes out, so it's good to ferment it
STEP 2/8
Prepare salt as much as 2 percent of the cabbage. I prepared 16g. It's a little over 1T
STEP 3/8
If you have a large bowl, add all the salt to the whole cabbage and knead them for 10 minutes at a time. I only had a bowl the size of a cold noodle bowl, so I put 1/4T of salt in a handful of cabbages and squeezed them for about 4 minutes until the cabbage died.
STEP 4/8
It's been about four minutes since I rubbed a handful of cabbages and water comes out
STEP 5/8
Place as much as you grind in a glass bowl with water from the cabbage.
*You must have pickled cabbage water to ferment. That way, it can ferment lactic acid bacteria and soak it in salted water so that the cabbage doesn't decay
STEP 6/8
If you put in all the pressed portions and press it down, the cabbage water will fill up to the top.
STEP 7/8
When the gas is fermented, keep the lid closed without closing and fermentation at room temperature for 2 days to 1 week and store it in the refrigerator from the start of consumption. If you like it less sour, you can eat it from day 2
STEP 8/8
Enjoy your meal. As you take it out, when the water decreases and the cabbage is exposed to the surface of the water, make salty salt water that is not salty and pour it in. The remaining salted water contains a lot of lactobacillus, so you can pour it in when you make sourcroat next time
Cooking review
5.00
score
  • 603*****
    score
    It's sour and salty because you only put salt in it and cook it for two days^^ There are only two ingredients, and the recipe is simple, so I think I'll make it often. Thank you!
    2023-10-17 21:27
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