Sour Cabbage Leaves 1.47kg

It is similar to sauerkraut, with the difference that it is prepared through the lacto-fermentation for several weeks of whole heads of cabbage. No vinegar or boiling is required. Due to the fermentation it undergoes, sour cabbage offers nutrition and health benefits far beyond those of fresh cabbage. Sour cabbage leaves are a staple in Bulgarian cuisine as a winter salad topped with red pepper or as the main ingredient for the preparation of Sarma and Kapama.