14 Sauerkraut Recipes From 9 Cuisines.

Cabbage fermented in its own brine until sour, complex and faintly fizzy — one of Europe’s oldest preservation methods and the soul of winter cooking from Alsace to the Balkans. Serbian kiseli kupus is often fermented as whole heads, precisely so the intact sour leaves can wrap sarma. Rinse it briefly if it is very sharp, and never boil it hard; long gentle heat rounds out the acid.

14recipes on this route