Cea mai veche rețetă de varză murată la butoi.

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is often more tender and flavorful.

salt

caraway seeds

💰Cheaper: fennel seeds

Fennel seeds provide a similar flavor profile.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is usually less expensive.

Prepare a large bucket for fermentation instead of a barrel.

Use a whole cabbage instead of shredding it.

For each whole cabbage (2 kg), add 1 tablespoon of salt (approximately 40g) and half a teaspoon of sugar.

Grate carrots and add a handful for each cabbage used.

Press the cabbage mixture down in the bucket to release juices and create brine.

Ferment at room temperature for the first 5 days, then move to a cooler place for slower fermentation.

Taste the cabbage after 10 days to check for desired sourness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary