How to pickle sauerkraut Korean kimchi pickling method

Cabbage is a seasonal dish in winter and one of the most commonly used ingredients. However, if you always make the same flavor of cabbage, people will lose interest after eating it for a long time. The best way is to learn to make cabbage with different flavors. Sour cabbage and Korean kimchi are both tempting ways to eat cabbage, which are very popular in different regions. Today, I will teach you how to pickle sauerkraut and Korean kimchi, so that you can eat Northeastern-style sauerkraut and Korean-style kimchi without leaving home.

How to pickle sauerkraut

Ingredients for making sauerkraut

A fresh and plump cabbage, 50 grams of table salt and 80 grams of white vinegar.

Specific method of pickling Chinese cabbage

1. Remove the old outer leaves of the cabbage, and then use a knife to cut it into four halves horizontally and vertically from the middle.

2. Add water to the pot and bring it to a boil. Put the chopped cabbage into the boiling water and blanch it. Then quickly take it out, let it cool and drain.

3. Put the cabbage and salt in a pot and cook them. After boiling, let it cool down naturally at room temperature. At this time, you can put the processed cabbage in a container, pour the sauce on it, and press it with a stone.

4. Place the container containing the cabbage in a cool place at room temperature for natural fermentation. After about ten days, the homemade sauerkraut can be taken out and eaten.

Korean kimchi pickling method

Ingredients needed to make kimchi

Main ingredients: 300 grams of cabbage, three red peppers, and appropriate amounts of seasonings such as minced garlic, Korean chili sauce, fish sauce, salt, cooking wine, sugar, and MSG.

How to make Korean kimchi

1. Wash the cabbage and cut it into larger slices. Clean the red pepper, remove the seeds, and then cut it into pieces.

2. Put the cabbage slices into a bowl, then add salt and marinate for twenty minutes. Take them out, rinse them with cold boiled water, and drain the water.

3. Put the processed cabbage slices into the pickle jar, then add all the seasonings such as red pepper cubes and minced garlic according to your taste and mix well. Then seal the pickle jar. After three days, the Korean kimchi will be ready and can be taken out and eaten directly.