Romanian Sauerkraut for Cabbage Rolls (Varză Murată)
Follow this simple method for lacto-fermented sauerkraut in the Romanian-style at home. Perfect for cabbage rolls. This method can be done indoors
Servings 1 5 liter jar
Calories 454kcal
Equipment
- 1 Wide-mouth jar with lid at least 5 liters (about 5.3 quarts)
- kitchen scale for calculating salt
- Large (1 liter / 1 quart +/-) measuring cup for mixing the brine
- fermentation weights or DIY weight
- cutting board and sharp knife
- kitchen towels for fermentation station
Ingredients
- 2 flat white cabbage heads
- 1.5 liters water 6⅓ cups or 1.6 quarts
- 37.5 grams salt two heaping tablespoons, but weighing is recommended
Instructions
- Pack the cabbage: Remove any damaged outer leaves. If fermenting whole, place the cabbage directly into the jar. If needed, cut into the largest wedges possible, keeping leaves intact. Pack the cabbage tightly into the jar with cut sides facing up so brine can fully penetrate. Press firmly but gently to maximize how much cabbage fits without breaking it.
- Make the brine: Prepare a salt brine based on fermentation temperature. For a warm ferment (indoor), use a 2.5% brine (25 g salt per 1 liter / about 4¼ cups water). For a cold ferment (outdoor or cellar), use a 2% brine (20 g salt per 1 liter / about 4¼ cups water). Mix the brine and pour it over the cabbage until fully submerged.
- Weight and seal: Add fermentation weights (or a clean improvised weight) to keep the cabbage completely submerged under the brine. Seal with loose lids or airlocks for warm ferments, or regular snap lids for cold ferments. Place the jar on a tray to catch any overflow.
- Ferment: - For a warm ferment, keep the jar at about 18–21°C (64–70°F) for 7–10 days. - For a cold ferment, keep it at about 0–7°C (32–45°F) for 4–6 weeks. You can also start the ferment indoors for 24–48 hours and then move it to a colder location.
- Check for doneness: The sauerkraut is ready when the brine tastes distinctly sour rather than just salty, and the cabbage is still crisp and firm but has lost its raw bite.
- Store: Once fermented to your liking, move the jar to cold storage to slow further fermentation.