Sauerkraut

Begin by preparing the cabbage: remove the outer leaves and thoroughly rinse the head. For shredding, you will need a large, sturdy, and sharp knife. Boil water. Wash the carrots, trim the ends, and peel them.

We begin shredding the cabbage. Cut the head into four parts. Take one quarter, holding it on the board with the rounded side down at a slight angle.

Take the knife in your other hand and vigorously shred the cabbage into thin strips, rotating the quarter head as you go. Remove any remaining core and repeat the process with the remaining sections. Transfer the shredded cabbage to a large bowl.

In a small bowl, dissolve the salt in boiling water. Let it sit for 8-10 minutes to allow the salt to fully dissolve.

Grate the carrots on a coarse grater or use a grater for Korean carrots. Add the grated carrots to the cabbage and thoroughly rub the vegetables together with your hands, squeezing the cabbage well so that it releases juice and becomes juicier. You will notice the volume of the cabbage decrease.

Pour the salted water over the vegetables and mix thoroughly. Place a plate smaller than the bowl on top of the preparation. Apply pressure, for example, using a three-liter jar filled with other pickles. Leave at room temperature for 48 hours.

After two days, remove the press. Pierce the cabbage in several places with a skewer to release any accumulated gases. Reapply the press and leave for another day. The appearance of bubbles on the brine's surface indicates that the cabbage has fermented properly.

Take a sterile glass jar, tightly pack the cabbage and carrots into it, pressing the vegetables down firmly. Screw on the lid tightly and store in a cool place.

Serve the prepared salted cabbage in a salad bowl, seasoned with sesame oil, and enjoy its magnificent taste!