Kim Dae-seok's Sauerkraut
German-style fermented cabbage pickle made with just two ingredients—cabbage and sea salt—delivering a crisp texture and abundant natural lactic acid bacteria.
Ingredients needed 8 servings
Recipe
Cooking tips
- Use exactly 2% sea salt by weight of the cabbage to prevent harmful bacteria growth and ensure ideal fermentation.
- After washing, remove all remaining outer moisture thoroughly with a dehydrator to avoid spoilage during fermentation and ensure proper sauerkraut formation.
- When transferring to the jar, press down firmly to eliminate all air and submerge the cabbage completely in its own liquid.
Recommended for
- Those who want to make tangy fermented cabbage at home.
- People looking for a refreshing, crunchy side dish to pair with rich meat dishes or sausages.
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