Kim Dae-seok's Sauerkraut

Name: Kim Dae-seok's Sauerkraut
Cook time: 50 min
Total time: 50 min
Yield: 8 servings
Cuisine: Korean
Ingredients: Cabbage 1/2 head (900g); Sea salt 18g

German-style fermented cabbage pickle made with just two ingredients—cabbage and sea salt—delivering a crisp texture and abundant natural lactic acid bacteria.

50 min Difficulty Easy side dish

Main ingredients

CabbageSea salt

Ingredients needed 8 servings

Cabbage 1/2 head (900g)

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Cabbage Sea salt

Seungwoo Dad's Sauerkraut

A sour and crunchy German-style fermented cabbage pickle made by naturally fermenting cabbage and salt for 5 days.

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Sea salt 18g

Recipe

Cut half a cabbage into pieces about 2cm thick, not too fine, then slice crosswise into bite-sized pieces.
Soak the sliced cabbage in cold water for 30 minutes, then rinse thoroughly under running water.
After removing from water, use a vegetable dehydrator to completely remove surface moisture.
Place the dehydrated cabbage in a large bowl and sprinkle 18g of sea salt (2% of the cabbage’s weight) evenly over it.
Massage the cabbage firmly by hand until it wilts and releases plenty of its own juice.
During massaging, flip the cabbage up and down repeatedly to ensure the salt is evenly distributed, especially at the bottom.
Transfer the wilted cabbage into a sterilized glass jar, pressing down firmly with your fist or a weight to eliminate all air pockets.
Cover the top with one clean outer leaf of cabbage to prevent air exposure, close the lid tightly, and ferment at room temperature.

Slice cabbage into 2cm-thick pieces, soak in cold water for 30 minutes, then dry completely using a vegetable dehydrator.
Sprinkle sea salt equal to 2% of the cabbage’s weight, then massage until juice begins to flow.
Pack the cabbage tightly into a glass jar, cover the top with an outer cabbage leaf, seal tightly, and ferment.

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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