Kapusta is a Ukrainian pantry classic made by rubbing shredded cabbage with salt and fermenting it for weeks until naturally sour. Balancing the fermentation takes experience, so daily checks are essential for a first attempt.
Massage the finely shredded cabbage with the salt by hand for 15 minutes, until it releases its liquid.
Mix the cabbage with the carrot and black pepper. Pack it tightly into a clean jar, making sure its own liquid covers the top.
Cover the jar loosely and ferment at room temperature for 10 days, checking for gas buildup daily. Once fermentation is complete, store it in the refrigerator.
Rub the cabbage thoroughly with salt; cabbage that does not release enough liquid may spoil before fermenting. Cover the jar loosely and check it daily. If gas builds up, press it down gently to release it. Allergen: this recipe contains no major allergen groups.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
