The story of cabbage

Ogulin cabbage is an indigenous variety native to the Ogulin region of Croatia. Although it was first mentioned in the literature as “Ogulin cabbage” in the 1959 dissertation by Vera Mikolčević, cabbage cultivation in the Ogulin area dates back to the 15th century. Since the introduction of the National Variety List of Agricultural Plants of the Republic of Croatia in the 1960s, Ogulin cabbage has been listed among traditional domestic varieties.

Thanks to the unique characteristics of the agricultural land—"which they and their forefathers laboriously cleared and turned into fertile soil" (Charter of King Leopold I from September 24, 1668)—this variety of Ogulin cabbage is particularly suitable for fermentation. Research has shown that only in the Ogulin field does this cabbage variety yield a good harvest and exhibit the ideal traits for sauerkraut production: fresh cabbage heads are round in shape with thin, slightly bitter leaves.

Nutritional and Healing Properties

Long considered a "poor man's food," sauerkraut has gained recognition as a rich source of valuable nutrients, vitamins, minerals, trace elements, and dietary fiber—earning it an important place in healthy diets and disease prevention.

Its health benefits were known even in ancient times by the Chinese, who are credited with its “invention” and recommended it for eternal health, as well as by the Greeks and Romans. Sauerkraut offers both exceptional nutritional and healing properties:

• It refreshes the spirit and improves mood by enhancing protein absorption

• Boosts the immune system

• Supports metabolism in the brain and nervous system, and iron absorption in the blood

• Helps in the production of red blood cells

• Stimulates cellular activity and rejuvenates cells

• Aids in bone formation

• Regulates fats and cholesterol in the blood

• Stimulates fat metabolism

• Increases muscle strength

• Contributes to the regeneration of connective tissue

The Secret is in the Salt

The people of Ogulin traditionally fermented cabbage in oak or fir barrels, passing the method down through generations. Fermentation usually began in September. The barrels, stored in cool cellars, were layered with shredded cabbage and whole heads. After salting, children would typically stamp down the shredded cabbage, helping it release its juices under the influence of salt. Cabbage heads were then added, with their cores removed and salt applied.

The key to good sauerkraut lies in the correct amount of salt. The layering process was repeated until the barrel was full. Wooden slats and a heavy stone were placed on top to press the cabbage down and ensure liquid—brine—covered the surface. To enhance flavor, color, and stability, a small amount of corn kernels was often added. The fermentation process lasted 45 to 60 days.