Whole sour cabbage


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.

Preparation

After the external leaves and core have been removed, the cabbage heads are salted, packed into the barrel as densely as possible and covered with salted water. A heavy load is placed above, to keep them under the water, in anaerobic conditions. From time to time the water has to be reversed, adding somewhat if necessary. A higher salinity makes the fermentation slower, while an insufficient salinity makes it unsafe. Higher temperatures require a higher salinity. The fermentation should be done at 16-22 °C. The best temperature is 18-20 °C. A cabbage fermented at a lower temperature has a better fragrance. The best known microorganisms involved in the process include Leuconostoc mesenteroides, Lactobacterium brevis, Streptococcus faecalis, Pediococcus cerevisiae and Lactobacterium plantarum.

Use

Sour cabbage is a popular Bosnian, Bulgarian, Croatian, Romanian and Serbian food, consumed mainly during the winter half of the year, both raw or cooked. As raw, it is a very popular winter salad, served usually dusted with pepper powder and/or black pepper. In cooking it is used for sarma in the first place, and for other dishes, such as podvarak.