Sour cabbage (Serbian: kiseli kupus, Serbian Cyrillic: кисели купус, pronounced [kǐseli kǔpus]; Bulgarian: кисело зеле; pronounced [kísselo zéle]) is a vegetable dish, which is popular in the Bosnian, Serbian and the Bulgarian cuisine. It is similar to sauerkraut, with the difference that it is prepared through the lacto-fermentation of whole heads of cabbage (Brassica Oleracea var.capitata), not separate leaves or grated mass. No vinegar or boiling is required. In Serbia and Bulgaria it is a commonly home made conserve, and many families have big barrels (20–200 liter) in their cellars or other suitable places that they fill every autumn with cabbages to make this traditional food.