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Vegetables from Prignitz, Brandenburg, Germany
Knieperkohl is a sour dish of the Prignitz made from white cabbage, blue marrow-stem kale (or red cabbage leaves) and curly kale, with vine and cherry leaves. The leaves are boiled, pressed, salted and layered in stoneware pots to sour for four to ten weeks.
A short entry: the sources we found record only what is said here about Knieperkohl itself.
| white cabbage | |
| blue marrow-stem kale (Markstammkohl), or red cabbage leaves | |
| curly kale | |
| vine leaves | |
| cherry leaves | |
| salt |
Total time across the recorded steps: 28 days – 2.3 months
What changes: Cabbage and kale leaves are boiled briefly and squeezed out
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Knieperkohl is a sour dish of the Prignitz made from white cabbage, blue marrow-stem kale (or red cabbage leaves) and curly kale, with vine and cherry leaves. The leaves are boiled, pressed, salted and layered in stoneware pots to sour for four to ten weeks. Made in 3 steps over 28 days – 2.3 months. The longest step, lactic fermentation, takes 28 days – 2.3 months (German Wikipedia 2026).
| Main step | 28 days – 2.3 monthsReported[s1] | Lactic fermentation |
|---|
Knieperkohl mixes several brassicas, white cabbage with kale and marrow-stem kale or red cabbage leaves, and adds vine and cherry leaves. The leaves are boiled before salting, unlike raw sauerkraut.
Every number is labelled with how it is known. How this atlas is made
German Wikipedia says its history begins at the end of the Thirty Years' War, when only a twelfth of the Prignitz population was left and no white cabbage remained, so people soured fodder cabbage. It adds that the dish grew from this over the years [s1].
