Fermented Cabbage Around the World: From Tradition to Modern Kitchens

Fermented cabbage has been around for a very long time. Records of cabbage fermentation go back around 2,000 years, Hippocrates already wrote about its benefits, and centuries later sailors carried sauerkraut on long sea voyages as a valuable source of vitamin C.

Across Europe and Asia, different cultures developed their own ways of fermenting cabbage. Some used shredded cabbage, others fermented whole heads, and some added vegetables, spices and chilli.

What they all discovered was remarkably simple: cabbage, salt and time can transform a seasonal vegetable into food that lasts for months.

Fermented cabbage around the world

Different regions developed their own versions, flavours and traditional dishes.

Germany & Alsace – Sauerkraut / Choucroute

The German word Sauerkraut means “sour cabbage”. Shredded white cabbage is fermented with salt, sometimes with caraway or bay leaves, and traditionally served with hearty winter dishes.

Eastern Europe – Fermented cabbage

Across Slavic and Eastern European cuisines, cabbage is fermented alone or with carrots, beetroot, peppers and other vegetables. Large batches were traditionally prepared in autumn to last through winter.

The Balkans – Kiseli kupus / Kislo zelje

Cabbage is fermented shredded or as whole heads. Whole fermented leaves are used for sarma, while shredded fermented cabbage is eaten as a side or cooked in soups, stews and other winter dishes.

Korea – Kimchi

The best-known Korean fermented cabbage is made with napa cabbage, gochugaru chilli, garlic, ginger, radish and other seasonings.

Different ingredients and traditions, but the basic principle of fermenting vegetables remains surprisingly similar: vegetables, salt and time.

Read our beginner's guide to fermenting vegetables and fruit:

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Beginner’s guide to fermenting vegetables and fruits

Why did fermented cabbage become a winter staple?

Cabbage is harvested in autumn – just in time to be fermented for winter.

Before refrigeration, cabbage fermentation allowed families to preserve large quantities of the harvest for months, when fresh vegetables were much less available. Cabbage stores well, naturally contains vitamin C and is particularly well suited to lactic acid fermentation.

No wonder traditional fermented cabbage became such an important part of winter food culture across Europe.

From large crocks to small batches

The basic method hasn’t changed much. The way we ferment at home has.

Traditionally, families fermented large crocks or barrels of cabbage at once – enough to last through winter.

Today, we can make smaller batches more often and experiment much more.

One batch can be classic sauerkraut. The next can be kimchi-inspired. We can add turmeric, herbs, spices or even fruit and create something completely different.

Same basic process. Different batch every time.