Sauces & basics

Kiselo Zelje (Macedonian Sauerkraut)

Macedonian sauerkraut: white cabbage fermented in a light brine flavoured with caraway. Crunchy and tangy, it goes with grilled meats and winter dishes, especially in families who ferment their own stock.

30 min
4 servings
Medium
Budget-friendly
🇲🇰 North Macedonia

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Ingredients

Spices & seasoning

Peppercorns

Optional extras

1 Grated carrot

On the side

Grilled meat (kebab or kebapi)

Nutrition facts

84 kcal per serving

Protein: 6.8 g
Carbohydrates: 5 g
of which sugars: 4.9 g
Fat: 2.3 g
of which saturated fat: 0.3 g
Fiber: 7.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Remove any damaged outer leaves from the cabbage, cut it into quarters, remove the core, then finely slice the quarters.
Dissolve the salt in cold water to make a brine, then let it sit for a few minutes.
In a large clean jar or stoneware crock, lay a layer of cabbage, sprinkle with caraway and a few peppercorns, then press firmly with your fist.
Repeat the layers until all the cabbage is used, tucking bay leaves between the layers.
Pour the cold brine over until the cabbage is completely covered, then place a plate weighted with a jar of water on top so nothing floats up.
Cover with a cloth and let it ferment at room temperature (18 to 22 °C) for 2 to 3 weeks, tasting from day 10.
Once it tastes tangy enough for you, move it to the fridge; it keeps for several months in its brine.

Variations and tips

Quick version. For sauerkraut ready in 3 days, grate the cabbage and massage it with the salt, then let it rest for 1 hour before packing into a jar and refrigerating.

Using what's available here. Grey iodine-free salt can be replaced with non-iodised cooking salt; if caraway is hard to find, use fennel seeds.