Shredded white cabbage begins its transformation by being salted and left to rest for 18 hours. This process helps draw out moisture and flavors, creating a foundation for the dish. Afterward, the cabbage is cooked in a mixture of olive oil, brown onions, and caraway seeds. As the ingredients meld together, the cabbage becomes tender and translucent, releasing its natural sweetness and absorbing the fragrant notes of the onion and seeds.

Next, white wine is added to the pan, enriching the mixture and enhancing its depth of flavor. The combination simmers gently, allowing the alcohol to cook off and the cabbage to continue softening. Once fully cooked, the cabbage is packed into jars for fermentation.

Leaving the jars to ferment for up to three months allows the flavors to develop further, creating a tangy, complex profile that is layered and satisfying. The fermentation process not only deepens the flavor but also preserves the cabbage, resulting in a versatile ingredient that can complement a variety of dishes.