Baku Kitchen! An independent reference of traditional food

Kiseli kupus

whole cabbage heads soured in brine, the leaves used for sarma

Croatia and Serbia Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Croatian households ferment entire cabbage heads in barrels each autumn so the pliable leaves can be rolled for sarma through winter.

Frequently asked questions

What is Kiseli kupus?

Kiseli kupus is a fermented & pickled from Croatia: whole cabbage heads soured in brine, the leaves used for sarma. Croatian households ferment entire cabbage heads in barrels each autumn so the pliable leaves can be rolled for sarma through winter.

Made with

cabbage

Cooked

fermentedpickled

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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