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Vegetables from Romania, Moldova
Murături are the pickles Romanian households put down in autumn for winter. The main one is varză murată, whole cabbage heads soured in brine in a barrel; green tomatoes (gogonele), cucumbers, peppers and cauliflower go into jars, some in plain brine and some in a lightly vinegared marinade. Lactic bacteria do most of the souring. Made in 4 steps over 50 days – 2.8 months. The longest step, sour the cabbage, racking the brine, takes 7–42 days (AGERPRES (Business OTS section) 2026) and runs at 18–22 °C (AGERPRES (Business OTS section) 2026). Salt is 0.6 % → 0.74 % (Mocanu G.-D 2022). Leuconostoc mesenteroides in the first 3–5 days of the cabbage ferment, then Lactobacillus plantarum and Lactic acid bacteria at 4.11–4.63 log CFU per mL of brine at the end of the green-tomato ferment do most of the fermenting.
| Main step | 7–42 daysReported[agerpres] | Sour the cabbage, racking the brine |
|---|---|---|
| Temperature | 18–22 °CReported[agerpres] | Sour the cabbage, racking the brine |
| Salt | 0.6 % → 0.74 %Measured[mocanu2022] | Pickle green tomatoes in jars |
| 1.5 tablespoons per litre of water | Non-iodised salt, for the cabbage brine[agerpres] |
| About 1.5 L | Water, boiled, for the green-tomato marinade[mocanu2022] |
| 150 g | Vinegar (9° acetic acid)[mocanu2022] |
| 112.5 g | Sugar[mocanu2022] |
| 105 g | Celery leaves[mocanu2022] |
| 60 g | Onions[mocanu2022] |
| 37.5 g | Sunflower oil[mocanu2022] |
| 6 g | Garlic[mocanu2022] |
| 0.3 g, 0.6 g and 0.6 g | Bay leaves, allspice and black peppercorns[mocanu2022] |
| 9 g per third of the marinade | Salt (sodium chloride)[mocanu2022] |
| Starter | spontaneous |
Total time across the recorded steps: 50 days – 2.8 months
What changes: Whole cabbage heads go under brine in a barrel, weighted with a stone
The cored heads are filled with salt and packed core up with dill, thyme, horseradish, corn kernels and quince or apple, then covered with brine.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Murături put whole cabbage heads into a barrel of brine, with the brine racked weekly, and pickle green tomatoes as well as cucumbers. Some green-tomato recipes add vinegar and sugar to the brine, so they are partly acid pickles rather than purely lactic ones.
No authority limits specific to murături were found. The green-tomato study kept salt at 0.55–0.74 % in the brine with vinegar in the marinade; brine pickles without vinegar rely on souring alone.
Every number is labelled with how it is known. How this atlas is made
In Romania cabbage is traditionally put down between St Demetrius' Day (26 October) and St Andrew's Day (30 November). Green pickled tomatoes are described as a traditional product for the cold months.
