Quote by Guest

We use water because we don't shred the cabbage - we put the hole cabbage heads because we use the leaves to make dolmas (sour cabbage leaves stuffed with rice and minced meat). That is why we need to put water as well;-) As for how much sour cabbage juice you should drink, it's up to you (obvioulsy it depoends on how much you had drunk the previous night lol:-)))))
Here is a pic of the dish I am talking about

Quote by blueiris


Well, we make it mostly by just adding water and salt to the raw cabbage and keep it at slightly below room temperature to ferment. As for it being helful with hangovers - it's guaranteed;-) In Bulgaria we call it "get sober stock" or something like that in translation hehe

Quote by blueiris


Well, at my end of the world this is quite a common combination. We actually call the sauerkraut "sour cabbage" (or kiselo zele in Bulgarian lol) and we usually cook it with pork, chicken or turkey (stuffed for Christmas). Most people make the sour cabbage on their ownat home and by the way the sour salty juice in which it is kept after it undergoes fermentation is the best remedy for a hangover hehe ;) If anyone wants the recipe for sour cabbage, I'll provide it;)