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sour cabbage
Sour cabbage ((セルビア語:''kiseli kupus''), ; pronounced ), ((ブルガリア語:''кисело зеле''); pronounced (:kísselo zéle).
A vegetable, which is popular in the Serbian and the Bulgarian cuisine, similar to sauerkraut, with the difference that it is prepared through the lacto-fermentation of whole heads of cabbage (Brassica Oleracea var.capitata), not separate leaves or grated mass. No vinegar or boiling is required. In Serbia and Bulgaria it's commonly home made conserve and many families in their cellars or other suitable places have big barrels (20 - 200 l) that they fill every autumn with cabbages to make this traditional food.
==Cabbage==
The quality of the cabbage is the main factor in obtaining a good result and the requirements are somewhat higher and more specific in comparasion to sauerkraut. First of all, contrary to sauerkraut, the heads should be round or nearly round, or round, but, slightly flattened on the top. Since they are processed as whole, it's very important the pressure to be distributed uniformly on the entire surface. The core should be as small as possible, since too large a core represents a waste and since its fermentation rate would differ from the leaves rate (the fermentation must proceed uniformly everywhere). For the same reason, the ribs shouldn't be too expressed; they should be firm, however not too hard and fibrous. The head should be firm and very compact. Its firmness shouldn't be owed to mechanical tissues, but to the compactness - the leaves should be packed very densely. The leaves themselves should be firm, but thick; their palisade mesophyll should be particularly well developed, not the spongy mesophyll or epidermis. The cellulose content shouldn't be high. They should be rich in sugar and dry content. At all levels there should be as little spaces as possible that could trap air. Such physical characteristics would permit the head to ferment and not to disintegrate, on one side, and on the another - to stay soft, but crispy, and not to become tough and paper-like, as well as to have a uniform fermentation. Obviously, the cabbage must also be healthy, clean and fresh.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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