Published on: 2026-09-27
Source: Moscow Government – Правительства Москвы –
An important disclaimer is at the bottom of this article.
Ready sauerkraut and ingredients for its preparation, both according to traditional and experimental recipes, have appeared on the shelves of Moscow fairs.
In the folk calendar, September 27 is considered the day when cabbage fermentation begins. The end of September is the time for harvesting this vegetable. And Orthodox believers on September 27 celebrate the Exaltation of the Holy Cross. On this church holiday, a strict one-day fast should be observed.
The traditions of fermentation are also upheld by farmers at Moscow markets. Besides the classic option, you can find sauerkraut with horseradish, cranberry, Antonov apples, lingonberry, sweet bell pepper, beetroot, onion, and caraway seeds on the market stalls.
Harvesting
Farmers growing crops use the tips of the folk calendar. For cabbage, the ambient temperature is very important. This was explained by Kristina Malichenko, a participant of Moscow fairs from the Lukhovitsy district. She brings sauerkraut and vitamin salad to the fair on Profsoyuznaya Street (ownership 41).
“Exaltation Day is the main marker: around this time, the first frosts occur. The cold sets on the cabbages in the fields, the excess bitterness leaves them, and the heads become dense,” shared Kristina Malichenko.
Usually, it is at this time that the mass harvesting of cabbage from the fields begins. But the timing can change if frosts come earlier or later. Svetlana Polyakova, a farmer from the Tambov region, also relies on the weather.
“If the harvest is for pickling, we always wait for the first frosts. Cabbage harvested after cool nights will be juicy and crunchy,” noted Svetlana Polyakova.
The farmer presents his products at the Moscow fair near the Alma-Atinskaya metro station.
Cabbage varieties for sauerkraut
For pickling, cabbage of sweet, mid-ripening varieties with a small core and thin veins is chosen. Among them, many participants of Moscow fairs have favorites for salting, selected over many years of cultivation and preparation.
For example, Tatyana Koshkina, a farmer from Lukhovitsy near Moscow, sells vegetables and pickles at the market on Novinki Street (property 31). She uses the varieties “Vestriya,” “Rinda,” “Atria,” and “Typhoon.” According to Tatyana, “Rinda” is sweet, juicy, white, not brittle, with a special crunch, and “Typhoon” remains fermented almost until the beginning of summer.
Kristina Malichenko points out that the cabbage should have a tight head, a white cut surface, thin veins, and be juicy and sweet. Therefore, for fermentation, she chooses the “Atria” and “Slava” varieties, which contain enough natural sugar for natural fermentation.
Sauerkraut from the Tambov region can be purchased at the Moscow market near the Alma-Atinskaya metro station. It is brought there by Natalia Kharlamova, who, based on her experience, recommends the crunchy and sweet variety “Atria” for pickling. Svetlana Polyakova advises buying the versatile “Kolobok” and “Valentina”.
Signature recipes
Every farmer at Moscow’s markets who makes sauerkraut has their own techniques and signature recipes. They use modern technologies, including for controlling humidity and temperature.
Thus, Tatyana Koshkina pays a lot of attention to the temperature regime. After cleaning, the cabbage is allowed to sit for a day to let the bitterness leave. Then a handful of sugar is placed at the bottom of the container. Fermentation takes five to seven days. For the first three days, the cabbage is kept at a temperature of 18 to 22 degrees Celsius, then moved to a cold room. When foam appears, the temperature is lowered to 13–15 degrees Celsius.
Kristina Malichenko uses a different method for preparing sauerkraut — in wooden containers.
“We chop the cabbage with a manual shredder, mix it with fresh carrots and coarse rock salt. Then we place it in oak or linden barrels, pack it tightly, and put it under pressure. At a temperature of 18–20 degrees, it ferments for three to five days,” said Kristina Malichenko.
Each day, the cabbage is pierced with wooden skewers all the way to the bottom to release carbon dioxide and remove any possible bitterness. When the desired acidity appears, the oak barrels are sent to a cold cellar for aging.
Natalya Kharlamova has her own methods; she shared that in her household, cabbage is prepared without sugar or vinegar. The cabbage and carrots are shredded on a large special grater, mixed with coarse salt, and placed into enamel buckets. Every weekend, when Natalya goes to the market, a fresh batch is fermented; they do not make large reserves. Therefore, her cabbage is moderately sour and has a pleasant smell.
At Moscow markets, you can buy sets for picklingFarmers from Russian regions brought the new cabbage harvest to Moscow fairs
Products for Moscow markets are brought from more than 40 regions of Russia. Specialists check the products before they are sent to the stall. state veterinary service of the city of Moscow. The fair pavilions are located in high-traffic areas and equipped with heating, ventilation, air conditioning, and video surveillance systems, as well as commercial and refrigeration equipment, making them comfortable to visit at any time of the year. Spaces for fair participants are provided free of charge. More information about cooperation can be found on the official website of the State Budgetary Institution“Moscow Fairs”.
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