Kiszoną kapustą

Preparation info
  • Makes


    3 quart jar
    • Difficulty


    • Ready in

      15 min

Appears in
Fresh From Poland: New Vegetarian Cooking from the Old Country

By Michał Korkosz

Published 2021

  • About

Preparing sauerkraut at home is not as popular as making dill pickles. The process is a bit more difficult and time-consuming, but it’s worth it—especially when the result is really delicious.


  • 4 tablespoons fine sea salt
  • 2 quarts (2 L) mineral water


  1. Wash a jar very carefully, then dry. In a large measuring cup or pitcher, dissolve the sea salt in the mineral water.
  2. Core and thinly slice the cabbage, then transfer to a large bowl and sprinkle with the salt. Knead the cabbage with clean hands until you see liquid (use the liquid in the brine).
  3. Place the cabbage along with the sliced apple and bay l