질문하기
Thinly slice the cabbage.
Place the sliced cabbage and salt in a bowl and mix well.
Let it sit for about 1 hour until the cabbage softens.
Gently squeeze out excess liquid from the cabbage and put it into a glass jar.
Pour the remaining liquid over the cabbage so it is fully submerged.
Seal the jar and ferment it in a cool place for 3–5 days.
Store the finished sauerkraut in the refrigerator.
