Kvashenaya Kapusta s Gribami

Remove any damaged outer leaves from the cabbage. Quarter the cabbage and remove the core. Shred the cabbage finely using a knife or mandoline. Place in a large non-reactive bowl.

Clean the mushrooms with a soft brush or damp cloth. Slice any large mushrooms into bite-sized pieces. If using dried mushrooms, rehydrate in warm water for 20 minutes, then drain. Fresh or rehydrated mushrooms work well.

Sprinkle the salt over the shredded cabbage. With clean hands, massage and squeeze the cabbage for about 5-7 minutes until it releases a significant amount of liquid. The cabbage should look wilted and be sitting in its own brine.

Add the prepared mushrooms and caraway seeds to the cabbage mixture. Toss well to distribute evenly. Reserve a few large outer cabbage leaves to use as a cover.

Transfer the mixture into a clean fermentation crock or a large glass jar. Pack it down firmly with your fist or a tamper to eliminate air pockets. The brine should rise above the solids.

Place the reserved cabbage leaves on top of the mixture, then submerge with a weight (such as a clean glass jar filled with water or a fermentation weight). Cover the crock with a cheesecloth or a fermentation lid. This keeps the vegetables submerged and prevents mold.

Store the crock at a cool room temperature (18-21°C / 64-70°F) away from direct sunlight. Check daily to ensure the vegetables remain submerged. After 2-3 days, you may see bubbles – that’s good! Taste after 5-7 days. For a tangier result, ferment up to 10 days. Once desired flavor is reached, transfer to the refrigerator to slow fermentation.