Welcome to my first non-work related article and to my curiosity of building an automated installation for making sour cabbage. To those that never came across this, it’s what we use you in Romania for 2 purposes:
- making minced meat rolls we call “sarmale” (the Turkish call them sarma and the Greeks dolma)
(spoiler alert:Sarmale) - making sour soups we call “ciorba” or bors (do not confuse with the Russian borsh that despite sounding the same is a completely different dish)
The sour juice resulting from the fermentation you can also drink on empty stomach. Beware though..depending on your stomach you might feel that you are getting purged :)