How To Make Traditional Polish Sour Cabbage The Old-fashioned Way

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage offers a milder flavor and is often more affordable.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor while table salt is usually less expensive.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile at a lower cost.

bay leaves

💰Cheaper: dried basil

Dried basil can substitute for bay leaves in a pinch.

Harvest and process the cabbage, approximately 10 kilos.

Buy a cabbage cutter and a 30-liter plastic barrel for fermentation.

Add salt to the cabbage to begin the pickling process.

Add all spice, bay leaves, and cumin to the cabbage mixture.

Massage the cabbage with hands to release juice for fermentation, which takes about 10 minutes.

Pack the cabbage tightly into the barrel, ensuring the juice covers the cabbage.

Place a heavy stone or plate on top of the cabbage to keep it submerged in the juice.

Cover the barrel with a grid to prevent flies from getting inside.

Leave the barrel at room temperature for about two weeks, then move it to a cooler room for another two weeks for fermentation.

Total fermentation time is approximately one month.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary