Whole sour cabbage

Treść dostępna tylko w języku angielskim

Whole sour cabbage is a fermented vegetable food preserve, popular in Romanian, Hungarian, Bosnian, Croatian, Serbian, Macedonian and Bulgarian cuisines. It is similar to sauerkraut, with the difference that it is prepared through the lacto-fermentation for several weeks of whole heads of cabbage, not separate leaves or grated mass. No vinegar or boiling is required. It is a homemade food preserve, commonly prepared in large barrels filled with whole cabbage heads and water salted with sea salt.