Stupavské zelé has to be treated in a traditional way, before fermenting. (source: TASR)
Stupavské Zelé is sauerkraut that comes from a region in western Slovakia – close to the capital, Bratislava. The area has a long tradition of growing and fermenting cabbage that becomes sauerkraut, which stays fresh and tasty throughout the winter.
The title Protected Designation of Origin (PDO) received by Stupava sauerkraut is another milestone, meaning that the quality and the features of this product are exclusively connected with the geographical environment and that all stages of growing and processing took place in the area surrounding the small town of Stupava.
“In Slovakia, we produce good-quality, tasty and healthy food – with Stupavské Zelé being one of them,” Agriculture Minister Gabriela Matečná said, as quoted by SITA. “… let us look at what the groceries we eat contain; and let us also preserve the countryside traditions and menus of our ancestors. I want to thank growers form the region of Záhorie and specifically Stupava who have kept the heritage of our grandparents.”
Members of the Mást Food Association hope that the PDO will increase interest of producers in growing cabbage and processing Stupavské Zelé in the region, especially of the young generation.
The geographical and environmental conditions in the southern part of the Záhorie region are good for growing cabbage and secure its specific taste. Stupavské Zelé is a unique delicacy for which the late varieties of white cabbage are used, grown in a specified area, and preserved with salt.
After a decline of cabbage growing over the past 20 years, an increase of 70% was recorded in 2016.
Stupavské Zelé is the second Slovak product with Protected Designation of Origin, after Žitavská Paprika / Paprika Žitava, a sweet paprika made by grinding the dried fruit of the Capsicum chilli pepper grown in the Danubian Lowland.
