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Kiseli Kupus
Kiseli Kupus is a traditional Croatian recipe for a classic preserve of cabbage that is brined, soured and preserved with spices. The full recipe is presented here and I hope you enjoy this classic Croatian version of: Kiseli Kupus.
prep time
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+40 days fermenting)
Makes:
8 large jars
Rating: 
Tags : Chilli RecipesSpice RecipesCroatia Recipes
This is a traditional Croatian recipe for a soured whole head of cabbage. This brined cabbage is used as the basis for cabbage leaf dishes, such as
sarma throughout the Balkans.
Ingredients:
12 solid heads of cabbage
270g salt
1 head of garlic, peeled and separated into cloves
1 horseradish root (about 10cm long), peeled and chopped
2 cayenne peppers, quartered
7
bayleaves
7 dry whole chillies
Method:
Wash the cabbages and remove any tough or bruised outer leaves (reserve these). Carefully core each cabbage and fill the hole with salt. Place a layer of cabbages, cored side uppermost in a barrel or large crock (a fermenting bucket is good for this). Scatter over some of the garlic, horseradish, chillies and bayleaves then add another layer of cabbage. Continue this layering process until all the cabbages have been used up. Finally use the reserved cabbage leaves to completely cover the top.
Fill with water level with the top of the cabbage leaves then place a clean cotton or linen cloth on top. Place a clean, untreated, wooden board or block on top and weigh this down with a couple of bricks or a heavy rock (this will prevent the cabbage heads from raising during fermentation).
Store the barrel in a cool place (such as a garage, larder or cellar). Cover with a lid and set aside to ferment for about 40 days. After about 10 days, foaming should start at the surface and you should skim this off about every other day.
When done, either freeze the kiseli kupus for later use or can them by putting in large jars, covering with brine and processing in a boiling water bath. The leaves can be used whole for stuffing or they can be shredded for use in any recipe calling for sauerkraut.
If you combine beetroot with the cabbages whilst fermenting you will get a red colour. Adding quinces will give your cabbages a yellow colour.
