Top 6 European Preserved Cabbages

Bath Culture House is a producer of fermented foods based in Bristol. They specialize in creating a variety of pickles and fermented products, utilizing local ingredients. The company emphasizes health benefits associated with fermented foods and aims to promote sustainable practices.Expand

Nošovické kysané zelí is a fermented cabbage product (sauerkraut) made in the municipalities of Nošovice and Nižní Lhoty in Moravskoslezsko region in the Czech Republic. Sauerkraut is made in the region for a long, long time, and the Nošovice coat of arms even has a cabbage-cutter symbol on it. White cabbage is grown beneath a huge mountain range called Beskids, with moderately cold and damp climate, lots of rain and clay soils with a low pH, all of which favourably influence the cabbage growing and give it its distinctive flavour, colour and firm texture. The cabbage is finely chopped and undergoes a process of lactic fermentation so that it becomes sauerkraut. The finished product is golden yellow in colour and has an acidic to a slightly bitter flavour. During the process, salt, caraway and mustard seeds are used to enhance the flavours. Pair it with sausages, meatballs or asparagus for a hearty, healthy dish.Expand

Choucroute d'Alsace is a naturally fermented cabbage, also known as sauerkrat, produced in the French region of Alsace. It is best known in a dish called Choucroute Garnie when it is accompanied by three types of sausage - Frankfurter, Strasbourg and Montbéliard, cured meat, cold cuts and potatoes. Choucroute is made by the process of lactic fermentation of cabbage leaves, thinly cut into white to light yellow colored strips and placed into fermentation tanks with the addition of salt, to preserve the product. The texture is crunchy if the Choucroute is raw, and firm when cooked, and the taste is uniquely sour. Except its use in Choucroute Garnie, it can be used raw in salads or cooked as a side dish.Expand

Although sauerkraut or sour fermented cabbage is most known as German national food, it has origins in China, when it was made from shredded cabbage that was fermented in rice wine. Some claim that it was brought to Europe by Genghis Khan after his plunders in China. In Europe, they use salt instead of wine, so the water is drawn out from the cabbage, making a juice that accompanies it in the process. Fermented cabbage is often used as a side dish accompanying numerous meat dishes, but it is also often found in casseroles and sandwiches. Sauerkraut is also praised as being an excellent source of vitamins, along with being a flavorful comfort food consumed throughout Eastern Europe and abroad.Expand

Traditionally grown and fermented around the town of Stupava, located in the region of Záhorie, Stupavské zelé is Slovakian sauerkraut. It is produced by fermenting white cabbage of the Záhorácka variety in accordance with traditional recipes, completely naturally and without the addition of any preservatives. Stupavské zelé ferments in wooden barrels at temperatures no higher than 25°C, immersed in brine which prevents the cabbage from rotting and keeps it crunchy. For a hearty winter meal, the succulent Slovakian sauerkraut is typically prepared with homemade sausages which is a dish best paired with a glass of beer.Expand

Sauerkraut from Ogulin is made by fermenting cabbage of the indigenous Ogulin variety and can be sold either whole or shredded. The leaves of the cabbage are yellow, translucent and elastic. Sauerkraut has characteristic flavour and odour that is a product of lactic fermentation that generates lactic acid. Every step of production, including planting, harvesting and fermentation must take place in the region around the town of Ogulin. The climate, the type of soil and the traditional cabbage variety are all key factors in the production and processing thus ensuring a product of exceptional quality.Expand