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Vegetables from Russia and 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.
| Shredded white cabbage10 kg | Outer leaves and core removed[bekseev] |
| Salt2.5 % (250 g per 10 kg) | [bekseev] |
| Carrot, in strips or coarsely grated10 % | [bekseev] |
| Apples4–8 % | Optional[bekseev] |
| Cranberries or lingonberries3.5 % | Optional[bekseev] |
| Bay leaf and caraway1 g and 2 g per 10 kg | Optional[bekseev] |
| Allspice and cloves0.5 g and 0.3 g per 10 kg | Optional[bekseev] |
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 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 |
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
The Domostroi, a household manual in Silvestr's mid-16th-century edition, lists salted and fresh cabbage among the stores kept in a householder's cellar, icehouse and storeroom (Domostroi, Kolesov and Rozhdestvenskaya edition, 1994).
