Fermented Sour Cabbage
Fermented sour cabbage is a traditional Romanian preserve made by naturally fermenting whole or shredded cabbage in brine. Rich in probiotics and vitamin C, it is a Romanian winter staple — indispensable alongside stuffed cabbage rolls, stews, and roasts. The process is simple but requires patience: fermentation takes 3–6 weeks.
Servings
20
Prep
60 min
Cook
3–6 weeks (fermentation)
Total
3–6 weeks
🥘Ingredients
servings
Main ingredients
Flavouring ingredients (optional)
✅Dietary Compatibility
Yield
approx. 5 kg sour cabbage
📦Storage
Refrigerator
Kept in a cool place (4–10°C), sour cabbage keeps throughout the cold season (3–5 months)
Freezer
Freezing not recommended — cabbage becomes limp and watery
🥗Nutrition Facts
Values per serving (approx. 100 g drained sour cabbage)
Calories
19 kcal
Protein
1 g
Fat
0 g
Carbohydrates
4 g
Fiber
2.5 g
🍷Pairs Well With
💡Variations
Shredded sour cabbage (as a side): Finely shred the sour cabbage and braise with a little oil, onion, and sweet paprika — a perfect side for roasts and sausages.
Add beetroot between the layers for a colourful pink sour cabbage variation.
Jar-fermented sour cabbage: Finely shred the cabbage, mix with salt, and massage until it releases juice, then pack tightly into sealed jars. Ready in 5–7 days at room temperature.