Sour cabbage

Sour cabbage, A vegetable, which is popular in the Serbian and the Bulgarian cuisine, similar to sauerkraut, with the difference that it is prepared through the lacto-fermentation of whole heads of cabbage (Brassica Oleracea var.capitata), not separate leaves or grated mass. No vinegar or boiling is required. In Serbia and Bulgaria it is commonly home made conserve and many families in their cellars or other suitable places have big barrels (20–200 liter) that they fill every autumn with cabbages to make this traditional food.

The cabbage heads are salted (after the external leaves and core have been removed), packed into the barrel as densely as possible (another reason why 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 anaerobic conditions. From time to time the water has to be reversed (flushed from the bottom of the barrel and than again sluiced onto the top), adding somewhat (but, always with salt) 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.

The sour cabbage is very popular Bulgarian 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 (aleva paprika) and/or black pepper (but, also just as is). In cooking it is used for sarma in the first place, but, for other dishes too.

Nutritional qualities are very similar to those of sauerkraut. The liquid (brine) from the barrel the sour cabbage has been fermented in, called rasol (or raso), is one of the best natural dietary supplements. It is traditionally used as a hangover remedy, but, its qualities far exceed that purpose. It is extremely rich in Vitamin C, but also in vitamins E, K, B complex as well as in very rare vitamin U. It's also rich in oligoelements (Ca, K, P, S, Fe, Cu, Zn, Mg), enzymes and lactic acid.