Kapusta pickle is a staple of Ukrainian pantries, made by rubbing shredded cabbage with salt and letting it ferment for weeks until it develops its natural tang. Getting the fermentation balance right takes real experience, so daily checks are essential the first time.
Rub 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 tightly into a clean jar, and make sure the liquid covers the top.
Cover the jar loosely and let it ferment at room temperature for 10 days, checking daily for gas buildup. Once fermented, store in the fridge.
Rub the cabbage with salt thoroughly; if it does not release enough liquid it can spoil before fermenting properly. Cover the jar loosely and check it daily, pressing down gently to release any built-up gas. Allergens: this recipe contains none of the main allergen groups.
Adding a few slices of carrot to the cabbage brings colour and a hint of sweetness; you do not need to change the fermentation time.
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