Curtido is a flavorful relish from El Salvador, consisting of fermented cabbage. It is sometimes affectionately called El Salvadorean sauerkraut due to the similarities between the two dishes. Curtido is often used as an accompaniment to the famous pupusas sandwiches, as well as being a welcome addition to savory pancakes and quesadillas.

Apart from cabbage, curtido can also contain carrots, garlic, or red pepper flakes, giving it a more complex range of flavors.

Sauerkraut from Ogulin is made by fermenting cabbage of the indigenous Ogulin variety and can be sold either whole or shredded. The leaves of the cabbage are yellow, translucent and elastic. Sauerkraut has characteristic flavour and odour that is a product of lactic fermentation that generates lactic acid.

Every step of production, including planting, harvesting and fermentation must take place in the region around the town of Ogulin. The climate, the type of soil and the traditional cabbage variety are all key factors in the production and processing thus ensuring a product of exceptional quality.

Although sauerkraut or sour fermented cabbage is most known as German national food, it has origins in China, when it was made from shredded cabbage that was fermented in rice wine. Some claim that it was brought to Europe by Genghis Khan after his plunders in China.

In Europe, they use salt instead of wine, so the water is drawn out from the cabbage, making a juice that accompanies it in the process. Fermented cabbage is often used as a side dish accompanying numerous meat dishes, but it is also often found in casseroles and sandwiches. 

Even though sauerkraut is a German word meaning sour cabbage, Chinese sauerkraut or suan cai, sometimes also called xiān cài, is probably the very first version of sauerkraut, as it is known that the laborers who built the Great Wall of China ate it as standard fare over 2000 years ago.

In fact, sauerkraut is thought to have originated in the north of China among the Mongols, and was most likely brought to Europe in the 13th century with the Mongol invasion and the migration of nomadic tribes. Traditionally, suan cai from Northern China uses shredded napa cabbage, which is shortly blanched, salted, and then fermented in its own juice with the addition of rice wine, while in the southern parts of the country Chinese mustard greens are used instead. 

This kimchi is unique since it is not made with gochugaru chili flakes, which are traditionally used in the production of other varieties. Baek kimchi can be made with various ingredients, but it typically consists of napa cabbage that is layered or stuffed with sliced daikon radishes, garlic, ginger, scallions, and shitake mushrooms, as well as chestnuts, jujubes, or pine nuts.

The cabbage is then left to ferment in a salty brine. Translated as white kimchi, this mild and nourishing Korean side dish is a perfect match to hearty stews, spicy dishes, and grilled meat.