Kvashena Kapusta (Ukrainian Fermented Cabbage)
Local name: Квашена капуста
In short: Finely shredded cabbage and carrot, salted and fermented in its own brine for a few days into a crunchy, sour winter staple. It takes about 30 min in total and makes 10 servings.
- Prep
- 30 min
- Cook
- 0 min
- Resting
- 72 h
- Total
- 30 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 50 kcal
Kvashena kapusta is the sauerkraut of Ukrainian pantries, made each autumn in crocks and buckets. Shredded cabbage and carrot are massaged with salt until they release their own brine, then packed tightly and left at room temperature for a few days to ferment. The result is crunchy, sour and full of flavor, and it feeds winter soups like kapusniak and borshch as well as salads and pies. It is simple, but the cabbage must stay under the brine.
Instructions
- Mix the cabbage, carrots and salt in a very large bowl. Squeeze and massage the mixture with clean hands for 5 to 8 minutes, until it turns limp and releases a lot of juice.
- Stir in the caraway and apple, if using. Pack the mixture firmly, a handful at a time, into a clean 3-liter (3-quart) jar or crock, pressing hard so the brine rises.
- Tuck the bay leaves and peppercorns against the glass. Press until the brine covers the cabbage and leave 3 cm (1 in) of space at the top.
- Weigh the cabbage down with a clean small plate or a water-filled bag so every shred stays under the brine. Cover loosely with a cloth.
- Leave at 18 to 22°C (65 to 72°F) for 3 to 5 days. Each day, pierce the cabbage to the bottom with a clean skewer to release gas, and skim off any white foam.
- Taste from day 3. When it is pleasantly sour and still crunchy, cover with a lid and move it to the fridge, where it keeps for up to 3 months.
Tips
- Use coarse non-iodized salt, about 2 percent of the vegetable weight. Iodized salt can darken the cabbage and affect the ferment.
- Keep every shred under the brine and press with a clean weight. Cabbage exposed to the air can grow mold.
Questions and answers
How do I know my sauerkraut is ready?
After 3 to 5 days at room temperature it tastes pleasantly sour and stays crunchy. Move it to the fridge when the flavor suits you.
Is a white film on the brine safe?
A thin white film of yeast can be skimmed off. Throw out the whole batch if you see fuzzy or colored mold, or if it smells rotten.
How long does Ukrainian sauerkraut keep?
In the fridge, covered with brine, it keeps for 3 months and stays crunchy.
How long does it take to make Kvashena Kapusta (Ukrainian Fermented Cabbage)?
About 30 min in total: 30 min of preparation and 0 min of cooking.
How many calories are in Kvashena Kapusta (Ukrainian Fermented Cabbage)?
About 50 kcal per serving, with 2 g of protein, 11 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 50 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 11 g |
| Fat | 0 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
