Kiseli Kupus, or sauerkraut, is a traditional Serbian fermented cabbage dish that has been enjoyed for centuries. The process of fermenting cabbage not only preserves it but also enhances its flavor and nutritional value. Kiseli Kupus is known for its tangy, slightly sour taste and is often used as a side dish, an ingredient in various stews, or served with meats, especially during the winter months. This dish is rich in probiotics, which are beneficial for gut health.

Ingredients:

• 1 large head of cabbage
• 1-2 tablespoons salt (non-iodized)
• Water (optional, if needed)

Instructions:

1. Prepare the Cabbage:

   • Remove the outer leaves of the cabbage and wash it thoroughly.
   • Cut the cabbage into quarters and remove the core.
   • Slice the cabbage finely or chop it into small pieces.

2. Salt the Cabbage:

   • Place the sliced cabbage in a large mixing bowl.
   • Sprinkle the salt over the cabbage and massage it thoroughly with your hands for about 10 minutes. This will help release the natural juices from the cabbage.

3. Pack the Cabbage:

   • Pack the salted cabbage tightly into a clean, large jar or a traditional fermenting crock.
   • If the cabbage doesn’t release enough liquid to cover itself, add a little bit of water to ensure the cabbage is fully submerged.
   • Place a weight on top of the cabbage to keep it submerged in the liquid.

4. Fermentation Process:

   • Cover the jar or crock with a cloth or a lid (not airtight) to allow gases to escape.
   • Let the cabbage ferment at room temperature (around 65-75°F or 18-24°C) for 1 to 3 weeks, depending on your taste preference. The longer it ferments, the more sour it will become.
   • Check the cabbage every few days, pressing it down if needed to keep it submerged in the liquid.

5. Storage:

   • Once the fermentation process is complete, transfer the kiseli kupus to the refrigerator to slow down the fermentation. It can be stored for several months.

Nutritional Information (per 100g serving):

• Calories: ~19 kcal
• Proteins: ~1g
• Carbs: ~4g
• Fiber: ~2g

Nutritional Summary: Kiseli Kupus is a low-calorie, low-carb food rich in dietary fiber, which aids digestion. The fermentation process adds probiotics, making it beneficial for gut health. It’s also a good source of vitamins C and K, making it a nutritious addition to meals, particularly during the colder months.