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Zana · September 15, 2012

Kiseli Kupus - Soured Cabbage Heads
Categories: Vagetable, Croatia, Slavic, Euro, Ethnic
Yield: 1 batch

INGREDIENTS
24 ea Cabbage heads tight & hard
3 1/2 c Non-iodized salt
8 ea Garlic cloves sliced thinly
1 ea Horseradish root 7" long peeled & chopped
3 ea Red peppers 1/4'd & seeded
15 ea Bay leaves
15 ea Red peppers whole & dry
1 ea Wood or plastic barrel or crock large

*NOTE: If you do not have a large enough barrel or crock then your cabbage can be divided among smaller barrels or crocks.

DIRECTIONS
• Wash cabbage heads then remove any tough outer leaves.
• Reserve these trimmed leaves.
• Core each cabbage head then fill with salt.
• Place 1 layer of cabbage heads, core-side up into your barrel or crock.
• Add some of the garlic slices, horseradish, red peppers both fresh & dry & bay leaves.
• Place another layer of cabbage heads into your barrel and then another portion of vegetables.
• Continue this until the crock is full.
• Cover with reserved cabbage leaves.
• Fill barrel with as much water as it will hold without overflowing.
• Place a clean cotton or linen cloth on top of cabbage then a clean, untreated wooden board.
• Weigh this covering down with a heavy item or stone to keep the cabbage heads from rising during fermentation process.
• Store this barrel in a cool dark place that does not fall below freezing upon wooden skids to keep it off floor.
• Cabbage will be ready in about 40-45 days.
• Keep the brining water clean by skimming the foam off the surface with a slotted spoon or sieve after 10 days has passed.
• Results and soured heads may be frozen or canned.
• Before using rinse the leaves.
• Chop them for any recipe calling for sauerkraut.

*NOTE: Some people like to add beets to give cabbage a red color.

ORIGIN: Azra Morozivic, Zagreb-Croatia, circa 1998

Zana’s Note: About 3 years ago I made this. I canned it and processed the litre jars for 15 minutes each. Although some jars I just put in the fridge. Still good….if I could figure out where the jars of it where since the move, I’d go crack one now.

September 15, 2012	#53
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Kiseli Kupus - Soured Cabbage Heads Categories: Vagetable, Croatia, Slavic, Euro, Ethnic Yield: 1 batch *INGREDIENTS* 24 ea Cabbage heads tight & hard 3 1/2 c Non-iodized salt 8 ea Garlic cloves sliced thinly 1 ea Horseradish root 7" long peeled & chopped 3 ea Red peppers 1/4'd & seeded 15 ea Bay leaves 15 ea Red peppers whole & dry 1 ea Wood or plastic barrel or crock large NOTE: If you do not have a large enough barrel or crock then your cabbage can be divided among smaller barrels or crocks. DIRECTIONS* • Wash cabbage heads then remove any tough outer leaves. • Reserve these trimmed leaves. • Core each cabbage head then fill with salt. • Place 1 layer of cabbage heads, core-side up into your barrel or crock. • Add some of the garlic slices, horseradish, red peppers both fresh & dry & bay leaves. • Place another layer of cabbage heads into your barrel and then another portion of vegetables. • Continue this until the crock is full. • Cover with reserved cabbage leaves. • Fill barrel with as much water as it will hold without overflowing. • Place a clean cotton or linen cloth on top of cabbage then a clean, untreated wooden board. • Weigh this covering down with a heavy item or stone to keep the cabbage heads from rising during fermentation process. • Store this barrel in a cool dark place that does not fall below freezing upon wooden skids to keep it off floor. • Cabbage will be ready in about 40-45 days. • Keep the brining water clean by skimming the foam off the surface with a slotted spoon or sieve after 10 days has passed. • Results and soured heads may be frozen or canned. • Before using rinse the leaves. • Chop them for any recipe calling for sauerkraut. NOTE: Some people like to add beets to give cabbage a red color. ORIGIN: Azra Morozivic, Zagreb-Croatia, circa 1998 Zana’s Note:* About 3 years ago I made this. I canned it and processed the litre jars for 15 minutes each. Although some jars I just put in the fridge. Still good….if I could figure out where the jars of it where since the move, I’d go crack one now.