If we had to describe sauerkraut in the style of French wine:
This exceptional cabbage, grown in the crumbliest beds of the south-western Sofia field, has combined the rich aroma of Shopski crops with the tenderness of the finest Thracian varieties.
The fermentation has been taken all the way, unfolding in the conditions of a Sofia winter, favourably softened by the local influence of late-autumn Poduyane fog.
Hence the marked but unobtrusive acidity, beginning with delicate pricks at the tip of the tongue, passing in shivers across the palate and spreading toward the throat.
The aroma is exceptional, recalling a bouquet of aged Camembert, with an unexpected fresh note of okra.
The juice, racked by hand at even intervals, is clear and sparkling.
It provokes a pleasant itch in the mouth, which gives off a surprising minty coolness.
The leaves are white, with a noble waxy tint. They do not crumble, yet they are not tough: ideal for stuffed cabbage.
At tasting, the leaf edge gives off an extra fine aroma with a hint of smoked bacon.
The producer’s secret is the use of oak casks that once held salted fatback.
Accompanied by an aged Bergerac, this sauerkraut is the ideal companion for your pork ribs.