[이것만 알면 실패안함!] 유산균폭탄, 독일식 양배추김치, 사우어크라우트 만들기, 양배추절임Randall Smitham November 8, 2019 22 Comments
How to make sauerkraut without failure. The ingredients are simple and easy to make. First, sterilize the container for the sauerkraut with hot water. Containers sterilized with hot water should be dry. Cut thick stems of cabbage. Use the sliced cabbage for broth or other dishes. The finished sauerkraut is much less bulky. Cut cabbage into 7mm thick. Cutting cabbage too thin will make it easier to oxidize and reduce its volume. Wash the cabbage in water and shake off the water. Salt is about 3% of the cabbage weight. If you add less salt, less water will drain out. So the storage period is also shortened. And rub the cabbage and salt. Rub gently at first, then rub hard if the cabbage volume decreases. This process is very important. The sugars that will feed the lactic acid bacteria come out of this process. If you lift the cabbage, rub it so that the water drips. Put cabbage in a bottle. Press the cabbage so that it doesn’t rise. When you press it down, the cabbage goes in a lot. The tool is more convenient when pressed. Let it soak in the water from the cabbage. As the gas comes out during fermentation, it is not completely sealed. Sauerkraut goes well with meat, especially with sausages. I put olive oil in the pan. I cooked sausages by rolling back and forth.