Baku Kitchen! An independent reference of traditional food

Rauginti kopūstai

Barrel sauerkraut eaten cold with oil or stewed with pork ribs.

Lithuania 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

Fermented in wooden barrels weighted with stones, it supplied vitamin C through winter and still accompanies Lithuanian Christmas Eve dishes.

Frequently asked questions

What is Rauginti kopūstai?

Rauginti kopūstai is a fermented & pickled from Lithuania: barrel sauerkraut eaten cold with oil or stewed with pork ribs. Fermented in wooden barrels weighted with stones, it supplied vitamin C through winter and still accompanies Lithuanian Christmas Eve dishes.

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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