How to make German Cabbage Kimchi Sour Crout
While traveling in Germany, I only ate sausages, bread, Haksen, and beer, so it was delicious but greasy. In the meantime, the only dish that can relieve the greasiness was the German cabbage kimchi sour crout. I remember eating it so deliciously that I imitated it and made it into an authentic German style. The ingredients are simple, the recipe is simple. If you make it and put it in a glass bottle, it's good to store it. It's good to eat cabbage that's good for your stomach health It can be eaten with sausage or bread in German style, but it is sour and refreshing to eat with banquet noodles, and it can be eaten as a side dish of porridge or rice.
6 serving
Within 30 minutes
Tina소울푸드
Ingredients
  • Cabbage
    1/2pack
  • Salt
    18g
  • Water
    3L
  • Vinegar
    1/2cup
Cooking Steps
STEP 1/7
Separate each leaf of cabbage and disinfect it so that it is soaked in 5 spoons of vinegar for about 10 minutes. Flip the unlocked part in the middle.
STEP 2/7
Wash cabbage, drain, and weigh to calculate the exact amount of salt. It is convenient to use a large zipper bag or plastic pack because it is difficult to weigh due to the large volume of cabbage.
STEP 3/7
Please shred the cabbage.
STEP 4/7
Add 2 percent of the weight of the cabbage and pickle it. You have to squeeze the cabbage, but if you pickle it in advance, it will be less crumbly.
STEP 5/7
Squeeze the cabbage with your hands and let the cabbage water out.
STEP 6/7
Boil the glass bottle in hot water and sterilize it.
STEP 7/7
Add cabbage and cabbage juice to the glass bottle and press it down. If you ripen it at room temperature for a day or two, put it in the refrigerator and eat it for about a week, it becomes a sour, clean, and refreshing cabbage kimchi sour crout.
- Adjust the amount of salt to 2% of the weight of the cabbage. - It's a simple and neat German cabbage kimchi that is salted and cooked.
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