Kiselo Zele (Bulgarian Whole-Head Fermented Cabbage)
Bulgaria's traditional sauerkraut, made by fermenting whole heads of cabbage in brine rather than shredding them first - keeping the heads intact, weighted down and fully submerged for about a month, is what lets the brine penetrate all the way through in layers, so the leaves come out whole and pliable enough to use as sarmi wrappers, not just chopped as a side.
⏱ 40 min🍽 10 servings
veganvegetarian
Ingredients
- •4 small heads green cabbage, outer leaves removed
- •1 apple, quartered (optional)
- •1 small horseradish root, peeled (optional)
- •2 carrots (optional)
- •Water, enough to submerge
- •Salt, about 3 tbsp per liter of water
Steps
- 1.Remove any dark or damaged outer leaves from the cabbages. Cut a deep X into the core of each head, at least 2 inches deep, to help the brine penetrate.
- 2.Pack the cabbage heads tightly into a large food-safe crock or bucket, tucking the apple, horseradish, and carrots (if using) into the gaps between them.
- 3.Measure out enough water to fully submerge the cabbages, then dissolve salt into it at a rate of about 3 tablespoons per liter (a 3% brine) - getting this ratio right is what lets the cabbage ferment safely and evenly instead of turning soft or moldy.
- 4.Pour the brine over the cabbages until fully covered, then weigh them down with a plate or wooden board so they stay submerged.
- 5.Store in a cool spot, checking every day or two to skim any foam off the surface and top up with more brine if needed to keep everything submerged.
- 6.Ferment for about 4 weeks, until the cabbage turns pleasantly sour and the color lightens - taste a leaf from the outside after 3 weeks to check.
- 7.Once ready, the whole leaves can be peeled off to wrap sarmi, or the head chopped and served as a tangy side, drizzled with a little oil.