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98:. From time to time the water has to be reversed (flushed from the bottom of the barrel and then again sluiced onto the top), adding more (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
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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
166:
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
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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.
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Pickled, Potted, and Canned: How the Art and
Science of Food Preserving Changed the World
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102:. The best known microorganisms involved in the process include
254:Šumić, dr Zdravko; Dupalo, Predrag, eds. (10 November 2014).
73:, with the difference that it is prepared through the
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182:, but also as-is. In cooking, it is used for
53:, literally: "cabbage soured in heads") is a
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313:Mihajlović, Ilija, ed. (7 November 2014).
81:, not separate leaves or grated mass. No
256:"Tehnologija proizvodnje kiselog kupusa"
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77:for several weeks of whole heads of
19:For chopped fermented cabbage, see
156:A barrel filled with cabbage heads
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288:. Simon and Schuster. pp.
260:Tehnologija hrane/Enciklopedija
186:, and in other dishes, such as
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321:. Agroinfotel. Archived from
170:, usually served dusted with
16:Fermented vegetable preserve
393:Plant-based fermented foods
69:cuisines. It is similar to
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144:Pressing salt into cabbage
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105:Leuconostoc mesenteroides
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123:Pediococcus acidilactici
51:Kiseli kupus u glavicama
43:Kiselo zelje u glavicama
129:Lactobacillus plantarum
282:Shephard, Sue (2006).
232:List of cabbage dishes
42:
31:
117:Enterococcus faecalis
29:
228: – German drink
111:Lactobacillus brevis
96:anaerobic conditions
315:"KISELJENJE KUPUSA"
262:. Tehnologija hrane
325:on 5 February 2015
75:lacto-fermentation
35:Whole sour cabbage
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378:Bulgarian cuisine
299:978-0-7432-5553-0
272:Taxonomy amended.
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61:, popular in
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59:food preserve
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388:Salted foods
327:. Retrieved
323:the original
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264:. Retrieved
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180:black pepper
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30:Kiseli kupus
226:Kraut juice
89:Preparation
403:Condiments
367:Categories
329:1 February
266:1 February
238:References
94:water, in
71:sauerkraut
57:vegetable
21:Sauerkraut
178:) and/or
100:fragrance
55:fermented
220:See also
214:Podvarak
188:podvarak
39:Croatian
373:Pickles
83:vinegar
79:cabbage
47:Serbian
343:Portal
296:
67:Balkan
202:Sarma
184:sarma
168:salad
357:Food
331:2015
294:ISBN
268:2015
126:and
65:and
290:128
162:Use
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246:^
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
