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Vegetables from Romania
Murături are the pickles Romanian households put down in late autumn for the cold months. The main one is varză murată, whole cabbage heads soured in brine in a barrel; green tomatoes are also pickled in jars in a lightly vinegared marinade. In the cabbage, lactic bacteria do the souring.
| Non-iodised salt, for the cabbage brine1.5 tablespoons per litre of water | [agerpres] |
| Water, boiled, for the green-tomato marinadeAbout 1.5 L | [mocanu2022] |
| Vinegar (9° acetic acid)150 g | [mocanu2022] |
| Sugar112.5 g | [mocanu2022] |
| Celery leaves105 g | [mocanu2022] |
| Onions60 g | [mocanu2022] |
| Sunflower oil37.5 g | [mocanu2022] |
| Garlic6 g | [mocanu2022] |
| Bay leaves, allspice and black peppercorns0.3 g, 0.6 g and 0.6 g | [mocanu2022] |
| Salt (sodium chloride)9 g per third of the marinade | [mocanu2022] |
| Starter | spontaneous |
Total time across the recorded steps: 35 days – 2.3 months
What changes: Whole cabbage heads go under brine in a barrel, weighted with a stone
Some households leave the heads outside about 15 days after harvest first. The cored heads are filled with salt and packed core up with dill, thyme, horseradish, corn kernels and quince or apple, then covered with brine.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Murături are the pickles Romanian households put down in late autumn for the cold months. The main one is varză murată, whole cabbage heads soured in brine in a barrel; green tomatoes are also pickled in jars in a lightly vinegared marinade. In the cabbage, lactic bacteria do the souring. Made in 4 steps over 35 days – 2.3 months. The longest step, sour the cabbage, racking the brine, takes 7–42 days (AGERPRES (Business OTS section) 2026) and runs at 18–22 °C (AGERPRES (Business OTS section) 2026). Salt is 0.6 % → 0.74 % (Mocanu G.-D 2022). Leuconostoc mesenteroides in the first 3–5 days of the cabbage ferment, then Lactobacillus plantarum and Lactic acid bacteria at 4.11–4.63 log CFU at day 28 of the green-tomato ferment, across the NaCl, KCl and MgCl2 versions of the pickle do most of the fermenting.
| Main step | 7–42 daysReported[agerpres] | Sour the cabbage, racking the brine |
|---|---|---|
| Temperature | 18–22 °CReported[agerpres] | Sour the cabbage, racking the brine |
| Salt | 0.6 % → 0.74 %Measured[mocanu2022] | Pickle green tomatoes in jars |
Murături put whole cabbage heads into a barrel of brine, with the brine racked weekly, and also pickle green tomatoes in jars. Some green-tomato recipes add vinegar and sugar to the brine, so they are partly acid pickles rather than purely lactic ones.
In the green-tomato study the NaCl pickles held 0.55–0.74 % salt, with vinegar in the marinade (Mocanu 2022).
Every number is labelled with how it is known. How this atlas is made
In Romania cabbage is traditionally put down between St Demetrius' Day (26 October) and St Andrew's Day (30 November). Green pickled tomatoes are described as a traditional product for the cold months.
