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Side dish Vegan

Food Flavour DNA

Nutritional Values

🔥25kcal
💪1gProtein
🌾6gCarbs
🥑—Fat
🌿3gFibre
⚖️100 gServing

* Per serving · 100 g. May vary.

Hapukapsas

How to order / say it
Say it Hapukapsas — [HAH-poo-kahp-sahs]
Order I'd like to try Tartu Hapukapsas.
Locally Palun Tartu hapukapsast.
Say locally

Fermented cabbage dish traditional to Tartu.

Why try it?

Experiencing Tartu Hapukapsas is like savoring a piece of Tartu's rich cultural history, showcasing how fermentation techniques have been preserved through generations.

How it tastes

A tangy and slightly sour taste with a crunchy texture, Tartu Hapukapsas is often served warm as a comforting side dish.

Origin & History — first documented: 1850

Originating in the mid-1800s, Tartu Hapukapsas was a staple among local families, particularly during winter months when preservation was key. It's remained a beloved food tradition ever since.

Recipe

Ingredients

  • 🥕 500 g cabbage
  • 🧂 10 g salt
  • 🥕 50 g carrot
  • 🧂 5 g juniper berries

Method

  1. 1 Shred the cabbage and carrot into fine strips.
  2. 2 Mix the cabbage with salt and let it sit for an hour.
  3. 3 Add grated carrot and juniper berries and pack into a jar.
  4. 4 Cover the jar with a cloth and leave to ferment at room temperature for at least one week.
  5. 5 Serve as a side dish or use in other recipes.

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All Europe recipes — Estonia — Tartu — Hapukapsas
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