Fermented cabbage is a staple food during frigid Balkan winters. In Belgrade, where I partly grew up, almost every household had some Kiseli Kupus (sour cabbage) in their basement, with its pungent smells wafting between the streets.

You need a few things before you start: a fermentation crock with a lid or a food–safe bucket, a fermentation weight because the cabbage heads will swim up to the top of your brine (and they need to be completely covered in it), and you need some time and patience, for at least 6 weeks. But worth the wait, this much I can say.

INGREDIENTS

white cabbage

non–iodized salt, unrefined sea salt, for a 3% brine

water (amount depends on the weight of your cabbage but easy to figure out)

Optional:

garlic, peeled and slightly squeezed

peppercorns

bay leaves

PREPARATION

1. Wash the cabbage. Remove the outer leaves of the cabbage head, if necessary. Then you can carefully remove a bit of the core, but it’s not necessary to remove everything.

2. Now the 3% brine. The brine should generously cover your cabbage heads. How much brine you need depends on your fermentation container as well as the size and amount of your cabbage. For a 3% concentration you will need 3 grams of sea salt, per liter. You can even go up to 3.5%. An accurate water / salt ratio is important. Weigh each cabbage before you put them into your crock. Write down the weight. Then cover them with water, make sure to note each liter. Then use the following formula:

Weight of salt = weight of cabbage and water x  x/100-x (the x is the desired brine percentage)

For a 3% brine: weight of the cabbage and water x 3 / 97. Now you have the amount of salt that you need. Especially in the beginning always measure the salt accurately, since different types of salt do not have the same weight on a tablespoon.

Keep in mind: accuracy is important here.

When you have your brine you can pour it over your cabbage. Cover and done. Time to rest. Put the crock in a cool place where it can rest for at least 6 weeks until you can enjoy it.

Note:
To avoid surface mold growth, always keep the cabbage submerged in the brine. Therefore put a clean plate, jar or fermentation weight on top of it. When your cabbage is ready, you might find some mold on the surface, just skim it off and remove the upper leaf.

“In both literal and metaphorical fermentation, the fermentation is breaking down previous forms into new forms.”

— Sandor Katz

Fermented cabbage is a staple food during frigid Balkan winters. In Belgrade, where I partly grew up, almost every household had some Kiseli Kupus (sour cabbage) in their basement, with its pungent smells wafting between the streets.

You need a few things before you start: a fermentation crock with a lid or a food–safe bucket, a fermentation weight because the cabbage heads will swim up to the top of your brine (and they need to be completely covered in it), and you need some time and patience, for at least 6 weeks. But worth the wait, this much I can say.

INGREDIENTS

white cabbage

non–iodized salt, unrefined sea salt, for a 3% brine

water (amount depends on the weight of your cabbage but easy to figure out)

Optional:

garlic, peeled and slightly squeezed

peppercorns

bay leaves

PREPARATION

1. Wash the cabbage. Remove the outer leaves of the cabbage head, if necessary. Then you can carefully remove a bit of the core, but it’s not necessary to remove everything.

2. Now the 3% brine. The brine should generously cover your cabbage heads. How much brine you need depends on your fermentation container as well as the size and amount of your cabbage. For a 3% concentration you will need 3 grams of sea salt, per liter. You can even go up to 3.5%. An accurate water / salt ratio is important. Weigh each cabbage before you put them into your crock. Write down the weight. Then cover them with water, make sure to note each liter. Then use the following formula:

Weight of salt = weight of cabbage and water x  x/100-x (the x is the desired brine percentage)

For a 3% brine: weight of the cabbage and water x 3 / 97. Now you have the amount of salt that you need. Especially in the beginning always measure the salt accurately, since different types of salt do not have the same weight on a tablespoon.

Keep in mind: accuracy is important here.

When you have your brine you can pour it over your cabbage. Cover and done. Time to rest. Put the crock in a cool place where it can rest for at least 6 weeks until you can enjoy it.

Note:
To avoid surface mold growth, always keep the cabbage submerged in the brine. Therefore put a clean plate, jar or fermentation weight on top of it. When your cabbage is ready, you might find some mold on the surface, just skim it off and remove the upper leaf.