This is finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.

Created Aug. 27, 2016 by: asma

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Češnjovka (Croatian)
Češnjovka is a traditional Croatian sausage made from pork meat. It is slightly spicy due to a large amount of …

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National Dishes By Country 298


by itisclaudio (0 ) Public: Users can add dishes

This is the list of the dishes that represent a country or a cuisine. They are normally chosen because they …