Cabbage
Cabbage is the dense leafy head of Brassica oleracea, a European vegetable that keeps for months and is the classic raw material for sauerkraut, with napa cabbage the base of kimchi.
Modern method
Jar sauerkraut with carrot
Kapusta kiszona w słoiku - Najlepsza kapusta jaką jedliście
Shredded cabbage and grated carrot are salted to 20 g/kg, rested, packed into three jars and monitored during a creator-reported eight-day fermentation; measured temperature is not given.
History
The contemporary creator video does not establish the food’s origin or earliest attestation.
Ingredients
Scaling: source batch only
Cabbagefinely shred
1 head
creator says head weighed about 3 kg before processingCarrotgrate
2 medium carrots
combined cabbage-carrot mixture weighs 2.5 kgNon-iodized rock saltmix through vegetables
50 g
20 g per kg of the 2.5 kg processed mixtureWater (optional)boil, then cool
1 L
only if expressed liquid is insufficient to cover cabbageSalt for supplemental brine (optional)boil with water, then cool
15 mL1 tbsp as recorded
conditional fallback described by source, not used in reported batchMethod
Risks and precautions · Elevated risk
The creator reports an eight-day fermentation and cold storage, but the source gives no measured temperature, validated endpoint or supported storage duration.
- Finely shred one cabbage head (about 3 kg before shredding) and grate two medium carrots; the combined mixture weighs 2.5 kg.
- Mix 50 g non-iodized rock salt through the vegetables (20 g/kg). Massage the mixture, then rest it for four to five hours, massaging hourly to draw out liquid. This rest precedes the reported jar fermentation.
- Pack the mixture firmly into three clean 1 L jars, fill each to about 80–90%, and leave expressed juice over the cabbage.
- If the expressed liquid does not cover the cabbage, prepare supplemental brine by dissolving one tablespoon salt in one litre of boiled-and-cooled water; add a little to cover.
- Loosely cover the jars and place them on a tray to catch overflow. Release gas and press the cabbage down daily. Ferment in a warm kitchen for about eight days, as the creator reports, then move the jars to a refrigerator or cold cellar.
Conditions
Fermentation8 days
Places
Unknown
Documented preparation · Place not establishedThe creator does not establish this preparation’s geographic origin.
Related
Made from
Carrot
Carrot is the sweet taproot of Daucus carota subsp. sativus, domesticated in Central Asia, and the raw material of kanji and a common companion in fermented vegetable mixes.
Related in the family
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Sources
Kulinarne przygodyIdentity · Ingredients · Process · Timing · Handling
Kapusta kiszona w słoiku - Najlepsza kapusta jaką jedliściePolish caption track, 90 segments, read to final segment; AV not independently reviewed.
Processed mixture 2.5 kg and non-iodized rock salt 50 g (20 g/kg). Stages: 00:31–01:27 (31–87s) https://www.youtube.com/watch?v=nT7ozjWzrIY&t=31s; 01:31–02:17 (91–137s) https://www.youtube.com/watch?v=nT7ozjWzrIY&t=91s; 02:29–04:04 (149–244s) https://www.youtube.com/watch?v=nT7ozjWzrIY&t=149s; 04:48–09:08 (288–548s) https://www.youtube.com/watch?v=nT7ozjWzrIY&t=288s.