Soured Cabbage Heads (Croatian Kiseli Kupus)
Croatian soured cabbage heads, known as kiseli kupus, are prepared through fermentation for use in dishes such as sarma or cabbage rolls.
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Instructions
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Wash cabbage, remove and reserve tough outer leaves, then core each head and fill with salt.
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Layer the salted cabbage heads core-side up in a barrel or crock, alternating with garlic cloves, horseradish, red peppers, and bay leaves until the container is full.
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Cover the layers with the reserved cabbage leaves, then fill the barrel with water.
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Place a clean cloth over the cabbage, top with a wooden board, and weigh it down to keep the heads submerged during fermentation.
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Store the barrel in a cool, non-freezing location, off the floor, potentially with insulation in colder climates.
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Skim any foam from the surface starting around day 10. The soured cabbage will be ready in approximately 40 days.
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Finished soured heads can be frozen or canned; rinse leaves before use if desired, or chop for any recipe calling for sauerkraut.