Kapusta Kwaszona


  • 5 lbs. sound and mature cabbage
  • 2 ozs. salt
  • Caraway seed, optional


Remove outside green and dirty leaves. Cut head in half and take out core. Shred the cabbage finely and put five pounds of cabbage and two ounces of salt into a large vessel and mix with the hands. Pack gently into a crock with potato masher. Repeat until the crock is nearly full. Cover with a cloth, plate and weight. Fermentation will be complete in 10 to 12 days. During the curing process, kraut requires daily attention. Remove the scum as it forms and wash and scald the cloth often to keep it free from scum and mold. One pound of cabbage will fill one pint glass jar.

As soon as kraut is thoroughly cured, pack into glass jars, adding enough weak brine made by dissolving two tablespoons salt to a quart of water, to fill jars to within ½ inch of top. Put on cap, process in water bath for 15 minutes.

Or you may prefer not to cure the cabbage in a crock for 10 to 12 days but pack directly into jars. Follow the directions and mix well with the hands. Then pack solidly into clean glass jars. Fill with cold water. Put on cap, screwing band firmly tight. This will ferment for 3 to 4 days and will be ready for use in four to six weeks. One of the principal causes of failure in making sauerkraut is the use of too much salt. Proper amount is 2 ½% by weight of the cabbage packed.

Use of caraway seed is optional. A ¼ teaspoonful through a quart jar or thin sprinkling through the bulk cabbage in crock improves its flavor.