Whole sour cabbage

Whole sour cabbage is a type of pickled vegetable that is made from a big cabbage. To make whole sour cabbage, you first need to cut the cabbage into quarters or smaller wedges. Then, you sprinkle salt over the cabbage and let it sit for a while to draw out its juice. Once enough juice is released, you pack the cabbage tightly in a jar or crock and let it ferment for several weeks to a few months.

Fermenting means that you let the cabbage sit in a brine of its own juice and salt, which allows bacteria to grow and produce lactic acid. This lactic acid gives the cabbage its sour taste and also helps preserve it. During fermentation, the cabbage will change colors from green to yellow and sometimes even brown.

When the whole sour cabbage is ready, you can eat it as a side dish or use it as an ingredient in other dishes like soups, stews or sandwiches. It has a tangy, slightly salty flavor and a crunchy texture that can add a big appeal to any meal. It's also high in fiber, vitamins C and K, and beneficial bacteria that can help keep your gut healthy!