Whole sour cabbage
Whole sour cabbage (
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.[2]
Preparation
After the external leaves and core have been removed, the cabbage heads are salted, packed into the barrel as densely as possible (another reason why a round form is required) and covered with salted water (4–6% of salt). A heavy load (a rock, for example) is placed above, to keep them under the water, in
Lactobacillus plantarum.[1]
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Pressing salt into cabbage -
A barrel filled with cabbage heads
Use
Sour cabbage is a popular Bosnian, Bulgarian, Croatian, Macedonian, Romanian, and Serbian food, consumed mainly during the winter half of the year, both raw or cooked. Raw, it is a very popular winter salad, usually served dusted with pepper powder (aleva paprika) and/or black pepper, but also as-is. In cooking, it is used for sarma, and in other dishes, such as podvarak.[citation needed]
-
Sarma -
Podvarak
See also
- Kraut juice – German drink
- List of cabbage dishes
References
- ^ a b Šumić, dr Zdravko; Dupalo, Predrag, eds. (10 November 2014). "Tehnologija proizvodnje kiselog kupusa". Tehnologija hrane/Enciklopedija. Tehnologija hrane. Retrieved 1 February 2015. Taxonomy amended.
- ISBN 978-0-7432-5553-0.
- ^ Mihajlović, Ilija, ed. (7 November 2014). "KISELJENJE KUPUSA". AGRO INFO TEL. Agroinfotel. Archived from the original on 5 February 2015. Retrieved 1 February 2015.
