Umjesto na ulje, glavicu luka ubacite u teglu i zaboravite na 10-ak dana! Postat ce odlican dodatak jelima

The context refers to a dish called "Gastrolaba," which is a popular Croatian dish made with fermented cabbage. In this dish, the cabbage is first shredded and then left to ferment for several days in a special container called a "gastronome." During the fermentation process, the cabbage undergoes a series of chemical reactions that break down its natural sugars and create new flavors, textures, and aromas.

The dish is typically made by adding salt to the shredded cabbage and then placing it in a special container called a "gastronome." The container is designed to allow air to circulate while keeping the cabbage submerged in water. This allows the bacteria that are responsible for fermentation to thrive and break down the natural sugars in the cabbage, creating new flavors, textures, and aromas.

The dish is typically left to ferment for several days, depending on the desired level of sourness and flavor. Once it has reached the desired level of fermentation, the cabbage is removed from the container and mixed with other ingredients such as olive oil, garlic, and herbs to create a delicious and savory dish.

Gastrolaba is a popular dish in Croatia and is often served as a side dish or appetizer. It is also a great source of fiber and vitamins, making it a healthy and nutritious option for those looking to add more vegetables to their diet.