Fermenting Cabbage the Balkan Way~ The Whole Cabbage

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage has a milder flavor and is often more affordable.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor without additives.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers added health benefits.

Harvest cabbage from the garden, ensuring it's clean and free from damage.

Remove the outer leaves of the cabbage heads that are damaged or dry.

Use a sharp knife to remove the core of the cabbage heads, ensuring it's completely out.

Sprinkle a little salt (approximately 1/4 teaspoon) inside each cabbage head before placing it in the fermentation croc.

Prepare the brine by mixing 1 quart of water with 2 tablespoons of salt, dissolving the salt completely.

Place the cabbage heads standing up in a large stone croc for fermentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary