Brined fermented cabbage (capuzi garbi)
Capuzi garbi are cabbage cut into strips and fermented in brine. In Trieste, their bright acidity gives jota its defining contrast with beans, potatoes and pork.
- Fermented cabbage
- The cabbage is sliced into strips and fermented in salted brine.
- A Trieste staple
- Use capuzi garbi in jota or cook them separately as a warm side dish.
Drain and warm gently
Taste the cabbage first. Drain it well, rinse only if it is saltier or sharper than you want, then simmer it separately until tender before adding it to jota.
Balance rich dishes
Serve the tangy strands alongside pork or fold them into bean-and-potato jota. Their acidity balances the soup’s soft, hearty ingredients.
Check the ingredient list
Choose plain brined fermented cabbage, without vinegar dressing or added flavorings when you need the capuzi garbi form for jota.
Refrigerate after opening
Keep the cabbage covered by its brine in a clean container in the refrigerator, and follow the package directions for use after opening.
