Baku Kitchen! An independent reference of traditional food

Kapusta kiszona

Salt-fermented cabbage eaten raw in salads or stewed with meat

Poland Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Polish households shredded and trod cabbage into barrels each autumn; it underpins bigos and kapuśniak.

Frequently asked questions

What is Kapusta kiszona?

Kapusta kiszona is a fermented & pickled from Poland: salt-fermented cabbage eaten raw in salads or stewed with meat. Polish households shredded and trod cabbage into barrels each autumn; it underpins bigos and kapuśniak.

Made with

cabbage

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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