NO SAUERKRAUT IN BG AMBULANCES
The overwhelming majority of Bulgarians wait in earnest for the sauerkraut, or kiselo zele, to ferment, or vtasa. Given the right preparation (in a plastic container called bidonche, stored in a basement, daily circulation of brine, or pretakane) and favourable weather conditions (neither too warm, nor too cold) the year's yield of sauerkraut should be in just ahead of Christmas.