Stupavské zelé

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.