Whole sour cabbage

Whole sour cabbage (Croatian: Kiselo zelje u glavicama, Serbian: Kiseli kupus u glavicama, literally: "cabbage soured in heads")^[1] is a fermented vegetable food preserve, popular in Eastern European and Balkan 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.^[2]

^ Cite error: The named reference th was invoked but never defined (see the help page).
^ Shephard, Sue (2006). Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World. Simon and Schuster. pp. 128. ISBN 978-0-7432-5553-0.

[th-1] Cite error: The named reference th was invoked but never defined (see the help page).

[2] Shephard, Sue (2006). Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World. Simon and Schuster. pp. 128. ISBN 978-0-7432-5553-0.

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