The Thracian way to preserve cabbage
Pickled cabbage is the traditional sauerkraut of Eastern Macedonia and Thrace. Once in the brine, it takes the cabbage ten days to one month until it is ready - depending on the ambient temperature. It gets an amazing taste.
The cabbage is preserved in brine and lasts four to six weeks in the fridge. It can be used as it is either directly in salads or in cooking. Pickled cabbage is a key ingredient in many traditional recipes in the region of Evros, and is typical in winter and festive traditional dishes.
Visitors of Eastern Macedonia and Thrace can get pickled cabbage from local cooperative shops.
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