Cut the cabbage into thin strips.
Place the cabbage and salt into a heat-resistant container, cover with plastic wrap, and microwave for 3 minutes.
While it's microwaving, combine the ◆ ingredients. Once the cabbage has finished microwaving, wring out the moisture (it will be hot, so be careful). Combine with the ◆ ingredients and stir, stir, stir.
Let it cool (for several minutes), and once the flavors blend in thoroughly, it's done. This is so simple that German people may be angry!
Bonus: If you make a lot and store it in an airtight jar or Tupperware (plastic) container, it should keep for 1 week.
Bonus: I've recently spotted this "Frühkohl" cabbage in supermarkets! It looks just like Japanese cabbage!
Bonus: This is the cross-section of a "Spitzkohl" cabbage. 1 kg = 99 cents. So cheap!
Bonus: This is a "Jaromakohl" cabbage. It sorta looks like Japanese cabbage!
Story Behind this Recipe
Actual sauerkraut doesn't use vinegar!!! But I don't have the time to brine it in salt...
I want to eat it right away!! So, I made some sauerkraut with this recipe.
It's easy to mistake sauerkraut as a pickled dish, but it's actually just soaked in salt for a "lactic acid fermentation" process, so vinegar isn't used. (I used to think that it was pickled...but that's a secret)
You can use wine vinegar, apple vinegar, or rakkyo vinegar! If you're using a sweet vinegar, decrease the amount of sugar.