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Vegetables from Russia, Ukraine, Belarus
Kvashenaya kapusta is shredded white cabbage, salted at about 2.5 % and usually mixed with carrot, and often with apples, cranberries or lingonberries, then packed under a weight in a barrel or crock. It ferments for about a week in the warmth, with the mass pierced daily to let gas out, and is then kept near 0 °C through the winter. Made in 5 steps over 5 days – 20 days. The longest step, ferment warm, piercing to let gas out, takes 5–20 days (Бексеев Ш.Г. (Bekseev Sh.G.)) and runs at 13–20 °C (Бексеев Ш.Г. (Bekseev Sh.G.)). Salt is 2.5 % (Бексеев Ш.Г. (Bekseev Sh.G.)). Rod-shaped lactobacilli, dominant during fermentation and in cold storage does most of the fermenting.
| Main step | 5–20 daysReported[bekseev][nagui] | Ferment warm, piercing to let gas out |
|---|---|---|
| Temperature | 13–20 °CReported[bekseev] | Ferment warm, piercing to let gas out |
| Salt | 2.5 %Reported[bekseev] | Salt and mix with carrot and fruit |
| 10 kg | Shredded white cabbage · Outer leaves and core removed[bekseev] |
| 2.5 % (250 g per 10 kg) | Salt[bekseev] |
| 10 % | Carrot, in strips or coarsely grated[bekseev] |
| 4–8 % | Apples · Optional[bekseev] |
| 3.5 % | Cranberries or lingonberries · Optional[bekseev] |
| 1 g and 2 g per 10 kg | Bay leaf and caraway · Optional[bekseev] |
| 0.5 g and 0.3 g per 10 kg | Allspice and cloves · Optional[bekseev] |
| Starter | spontaneous |
Total time across the recorded steps: 5 days – 20 days
What changes: Cabbage heads are trimmed, cored and shredded
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
Kvashenaya kapusta is usually fermented with carrot and often with berries or apples. It is ripened warm for about a week, pierced daily to let gas out, and then held near 0 °C instead of being canned.
USDA guidance for sauerkraut sets fermentation at 70–75 °F (about 21–24 °C), notes that kraut may not ferment below 60 °F (about 16 °C) and turns soft above 75 °F, and keeps fully fermented kraut covered in the refrigerator. Cabbage left above the brine moulds quickly.
Every number is labelled with how it is known. How this atlas is made
