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.
