질문하기
Absolutely delicious, but a bit salty. Makes about 150g, enough for 3 servings if you eat 50g each.
Wash the cabbage thoroughly, remove the core, and slice it thinly.
Sprinkle salt and let it sit for 2 hours, turning occasionally to ensure even salting.
Firmly pack the salted cabbage into a sterilized airtight container, pressing down tightly to eliminate any air, and add bay leaves on top (include both the cabbage and the liquid released during salting, making sure the cabbage is immersed in the brine).
Ferment for about 5 days at cool room temperature away from air exposure, then refrigerate to store.
