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Vegetables from Romania and Croatia
Whole heads of white cabbage are cored, salted in the core and packed tightly in a barrel under brine and a stone. Over one to several weeks lactic bacteria sour them, while the brine is drawn off at the bottom and poured back over the top. The whole sour leaves are used to wrap sarma and sarmale, and the brine is drunk.
A short entry: the sources we found record only what is said here about Whole-head sour cabbage itself.
| Firm autumn cabbage heads | Damaged outer leaves removed, core cut out and hollowed[agerpres] |
| Non-iodised salt, for the brine1.5 tablespoons per litre of water | Salt is also packed into each hollow core[agerpres] |
| Dried dill, thyme, horseradish, corn kernels, quince or apple slices | Optional flavourings laid between the layers[agerpres] |
| Starter | spontaneous |
Total time across the recorded steps: 7 days – 42 days
What changes: Cabbage heads are cored and the hollow cores are filled with salt
Output: salted heads.
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
Whole heads of white cabbage are cored, salted in the core and packed tightly in a barrel under brine and a stone. Over one to several weeks lactic bacteria sour them, while the brine is drawn off at the bottom and poured back over the top. The whole sour leaves are used to wrap sarma and sarmale, and the brine is drunk. Made in 4 steps over 7 days – 42 days. The longest step, ferment, drawing off the brine and pouring it back, takes 7–42 days (AGERPRES (Business OTS section) 2026) and runs at 18–22 °C (AGERPRES (Business OTS section) 2026). Lactic acid bacteria, with the heterofermenters Leuconostoc mesenteroides and Lactobacillus brevis playing a smaller part in whole heads than in shredded cabbage and Leuconostoc mesenteroides in the first 3–5 days, then Lactobacillus plantarum do most of the fermenting.
| Main step | 7–42 daysReported[agerpres] | Ferment, drawing off the brine and pouring it back |
|---|---|---|
| Temperature | 18–22 °CReported[agerpres] | Ferment, drawing off the brine and pouring it back |
The heads are fermented whole in brine, not shredded and dry-salted as in sauerkraut. The brine is drawn off and poured back during the ferment, and whole heads leave the heterofermenting bacteria a smaller part than in shredded cabbage.
The heads are kept fully under the brine and weighted down, and the barrel is moved somewhere cool once the cabbage is sour.
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). A 1962 study of Yugoslav fermented cabbage compared whole heads in brine with shredded cabbage.
