Whole sour cabbage is a fermented vegetable food preserve popular in Eastern European and Balkan cuisines. It is similar to sauerkraut, but is prepared by lacto-fermenting whole heads of cabbage for several weeks rather than separate leaves or a grated mass, and requires no vinegar or boiling. It is typically made at home in large barrels filled with whole cabbage heads and water salted with sea salt.
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Expresses Tradition
Source Whole sour cabbage (Wikipedia)
Uses Ingredient
Source Whole sour cabbage (Wikipedia)
Sources
1. Whole Sour Cabbage (Wikipedia)
Quote
Whole sour cabbage is a fermented vegetable food preserve, popular in Eastern European and Balkan cuisines. It is similar to sauerkraut.
Whole sour cabbage (Wikipedia)
Expresses Tradition: Fermentation, lead paragraph
Whole sour cabbage is a fermented vegetable food preserve, popular in Eastern European and Balkan cuisines.
Uses Ingredient: Cabbage, lead paragraph
Whole sour cabbage is a fermented vegetable food preserve, popular in Eastern European and Balkan cuisines.
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