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Kupus.jpg
Kupus2.jpg
IMG_3848.jpeg

KISELI KUPUS

$16.99

Let the Sour Baba introduce you to her Kiseli Kupus

Sour.
Funky.
The backbone of a Balkan winter.

Kiseli kupus is not sauerkraut. It's slower, less sharp, and more complex. The kind of fermented cabbage that takes two months and a barrel to make properly. Deeply sour, alive with good bacteria, and essential to sarma in a way nothing else can replicate.

750g

Let the Sour Baba introduce you to her Kiseli Kupus

Sour.
Funky.
The backbone of a Balkan winter.

Kiseli kupus is not sauerkraut. It's slower, less sharp, and more complex. The kind of fermented cabbage that takes two months and a barrel to make properly. Deeply sour, alive with good bacteria, and essential to sarma in a way nothing else can replicate.

750g

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Type:

  • White Cabbage, Water, Sea Salt.

    Three ingredients. Time did the rest.

  • Sarma.
    Roast Pork.
    Sausages.
    Straight from the jar at midnight.

    Baba would.

  • Keep refrigerated once opened (0–4°C).
    Consume within 4 weeks of opening.
    Best Before: See lid.