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Vegetables from Poland
Kapusta kiszona is white cabbage shredded into thin strips, layered into a scalded barrel with salt, carrot and seeds such as dill and caraway, and trodden or pounded until it gives up its juice. It ferments for about a week in a warm room, with a stick pushed through to let the gas out, and then ripens slowly in a cool cellar under a lid and a stone. Most of 14 Polish market samples measured pH 3.12–3.77.
| White cabbage | Outer leaves and cores removed; shredded into strips 1–3 mm thick (Suwałki) or about 0.3–0.6 cm[gov-suwalki][gov-kruszewo] |
| Salt2.5 % of the cabbage weight | The level used by Polish producers, according to a 2020 study; traditionally a handful per layer[satora2020][gov-bobrowa] |
| Grated carrot | Mixed in, or added after souring in the Zachodniopomorskie product[gov-suwalki][gov-beczki] |
| Dill seed, a few mustard seeds and caraway | [gov-suwalki] |
| Horseradish leaves | Laid on the bottom of the barrel, which is rubbed with onion[gov-suwalki] |
| Whole apples (optional) | Sound apples laid between the layers[gov-beczki] |
| Starter | spontaneous |
Total time across the recorded steps: 7 days – 10 days
What changes: Cored white cabbage is shredded into long, thin strips
Strips are about 1–3 mm thick in the Suwałki product; in the Kruszewo product they are up to 20 cm long, about 0.6 cm thick when cut by hand and 0.3–0.4 cm with a shredder. Output: long, thin cabbage strips.
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
Kapusta kiszona is white cabbage shredded into thin strips, layered into a scalded barrel with salt, carrot and seeds such as dill and caraway, and trodden or pounded until it gives up its juice. It ferments for about a week in a warm room, with a stick pushed through to let the gas out, and then ripens slowly in a cool cellar under a lid and a stone. Most of 14 Polish market samples measured pH 3.12–3.77. Made in 4 steps over 7 days – 10 days. The longest step, ferment in a warm room and let the gas out, takes 7–10 days (Ministry of Agriculture and Rural Development…) and runs at 15–20 °C (Ministry of Agriculture and Rural Development…). Salt is 2.5 % (Satora P 2020). Leuconostoc mesenteroides and Latilactobacillus, Lactiplantibacillus, Levilactobacillus, Secundilactobacillus (S. malefermentans in most samples) and Pediococcus do most of the fermenting.
| Main step | 7–10 daysReported[gov-suwalki][gov-kruszewo][gov-beczki] | Ferment in a warm room and let the gas out |
|---|---|---|
| Temperature | 15–20 °CReported[gov-bobrowa][satora2020] | Ferment in a warm room and let the gas out |
| Salt | 2.5 %Reported[satora2020] | Layer with salt and seasonings in a scalded barrel and tread down |
| Acidity | pH 3.1–3.8Measured[choinska2025] | Cover with a lid and stone and move to a cool cellar |
The Suwałki product is layered with dill seed, a few mustard seeds, caraway and grated carrot. In the Zachodniopomorskie product only salt is used and grated carrot is added after souring. In Kruszewo small whole heads go at the bottom of the barrel, and in the Narew valley full barrels were once kept in the river until summer.
Most market samples reached pH 3.12–3.77. In a 2025 survey of the Polish market, five of 14 sauerkraut samples exceeded an estimated upper toxicity limit for biogenic amines, mainly putrescine. The cabbage should stay covered by its juice to stop rot and mould, with brine added if needed.
Every number is labelled with how it is known. How this atlas is made
Cabbage appears in the accounts of 14th-century Polish royal and ducal courts. Fermenting it was a social event, with people gathering in one house to shred and tread it together; a superstition held that it should be done by the end of October, because kraut made in November after All Souls' Day could spoil. Lucyna Ćwierczakiewiczowa's 1885 cookbook scalds each layer with boiling water and moves the barrel to the cellar after 8–10 days.
