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{{#seo:
|title=Nošovické kysané zelí (Nošovicé sauerkraut)
|titlemode=replace
|keywords=#cabbage #vitamin #caraway #mustard #vegetables #proteins #preparedfoods #sauerkraut #seeds #sugars
|hashtagrev=12032020
|description=Chránených Označení PôCHOP Nošovické kysané zelí is fermented cabbage (sauerkraut), produced in the Czech Republic from raw cabbage by a..
}}


[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Nošovické kysané zelí]]

'''[[Template:Chránených Označení Pôvodu|CHOP]] Nošovické kysané zelí''' is fermented [[cabbage]] ([[sauerkraut]]), produced in the Czech Republic from raw [[cabbage]] by a
process of lactic fermentation.

Appearance: finely chopped [[cabbage]].

Colour: golden yellow; any change in colour, particularly grey or
reddish hues, is considered a negative factor.

Taste: from acidic to slightly bitter. Odour: of [[cabbage]].

Consistency: fine shreds. Physico-chemical properties (average nutritional values per 100 g of product):
energy value: 84 kJ, lipids 2 g, [[proteins]] 7 g, [[sugars]] 39 g; [[vitamin]] C present in natural quantities.

The following raw materials are used in the manufacture of the fermented [[cabbage]]: white [[cabbage]], [[salt]],
[[caraway]], [[mustard]] [[seeds]]. The following varieties are grown and used for producing the final product:
Gloria, Ramco, Kingstone, Zerelina, Oklahoma and Theras. The raw white [[cabbage]] must have been
grown in the defined area, whose environment influences the properties of the final product. The properties of ‘Nošovické kysané zelí’ are obtained by means of a process of natural lactic fermentation
in individual vats. Traditional packages are of 0,5 and 1 kg.

'''Geographical area:'''

The area and environs of the municipalities of Nošovice and Nižní Lhoty, in
the district of Frýdek-Místek, Moravskoslezsko Region. The territory is delimited by, and includes, the
municipalities of Nošovice, Nižní Lhoty, Vyšní Lhoty, Kamenité, Dobratice, Dolní Tošanovice, Dolní
Domaslavice, Kocurovice, Pazderna and Dobrá.

'''Method of production:'''

Brief description of how the [[cabbage]] is cultivated: during October and November,
farmyard litter is applied to the land and worked into the soil; in winter the land is allowed
to rest; in March, the land is levelled; April, sowing; May-June, hoeing, thinning out, weeding, dressing
with fertiliser, further hoeing; August-November harvesting; after the harvest, working-in of
harvest residue, deep ploughing.

‘Nošovické kysané zelí’ is produced exclusively from [[cabbage]] of varieties that are suitable for shredding
and grown in the defined area, where it is also processed. It is shredded and [[salt]], [[caraway]] and [[mustard]]
seed are added to it. Thus prepared, the [[cabbage]] is placed in a vat, where it is trodden in the traditional
manner, after which it is left to ferment for at least six weeks at a temperature of 18 °C. The process in
question is natural lactic fermentation in individual vats in a fermentation room. The vats are cylinders
with a diameter of 3 m and a height of 4 m, made of glass-fibre laminate. Three metres of the vat's
height are below ground, one metre above ground.

All the production operations must be carried out as rapidly as possible so that there is no loss of
water from the cells, or of nutritive value and the [[cabbage]]'s precious [[vitamin]] C. In the case of fresh
[[cabbage]], processing takes place within 48 hours. The fresh variety is Gloria. After fermentation the
product is removed from the vat and packed in packages of 500 g or 1 kg. If consumers so wish, it is
possible to prepare smaller or bigger packages. All these operations are carried out in accordance with
hygiene regulations.

The [[cabbage]] ferments in vats without being disturbed. Moving it could start a process of oxidation,
with a change in the colour of the [[cabbage]] to grey, internal changes in storage conditions and a consequent
change in taste. For that reason, packaging takes place at the production site.

The fermented [[cabbage]] is also produced from stored [[cabbage]]. For that purpose, late varieties of
[[cabbage]] with good storage properties are selected. Long-lasting varieties include Ramco, Kingstone,
Zerelina, Oklahoma and Theras. Storage is of whole [[cabbage]]s, in a semi-climate-controlled room, at a
temperature of 5 °C. Quality checks are carried out every day by the person in charge of the production
facility. The checks concern both the raw materials and the finished product. In the case of fresh
[[cabbage]] for shredding, the check is mainly intended to ensure that its quality has not been impaired by
contamination, fungal diseases or insects. In the case of stored [[cabbage]], the checks concern in particular
its appearance, colour, taste, odour and consistency. The results of the quality checks are entered in
the inspection book and in a hygiene log, which are kept at the production facility.

'''Link:'''

[[cabbage]] has been grown and processed in the area of Nošovice for a long time. As evidence
one may cite, among other things, the fact that the coat of arms of Nošovice include a pannier and a
[[cabbage]]-cutter. Fermented [[cabbage]], as a traditional foodstuff and commodity, is of unique significance
in the region. Local people's knowledge of [[cabbage]] cultivation and the production of fermented
[[cabbage]] has been passed down from generation to generation and plays a significant part in the
resulting characteristics of the product.

The product has an exceptional taste owing to the environment in which the main raw material —
white [[cabbage]] — is cultivated. It is grown in the foothills of the Beskids, a big mountain range. As
regards the natural conditions, this is an area situated in a foothill location, in the valley of the river
Moravka; summer is of average length, rainfall is abundant all year, the climate is moderately cold and
damp; the soils are clayey with a low pH. All these conditions, taken together, give the [[cabbage]] its
distinctive taste. The municipality of Nošovice is situated at 346 m above sea-level, and the municipality
of Nižní Lhoty is 359 m above sea-level.

A soil analysis of 24 samples from 10 parcels of arable land produced the following results: available
phosphorus: 77 mg/kg; available potash: 218 g/kg; available magnesium: 140 mg/kg. Altogether, 120
measurements were carried out for the following five parameters: CO3, P, K, Mg and Ca. The pH was
also measured, as was the extent to which liming was necessary. Detailed assessment showed that the
pH figure was relatively low: acidic, slightly acidic or very acidic everywhere. This also influences the
pH of the raw and fermented [[cabbage]], which is thus naturally and agreeably acidic and does not
require the addition of sharply acidic substances. The agreeable taste and high quality of the raw and
fermented product are to a large extent due to the soil conditions. At exhibitions and fairs the product
is appreciated for its characteristic taste, colour and fine and firm consistency.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=488 The European Commission]'''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Prepared foods]]
[[Category:Vegetables]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/cabbage|#cabbage]] [[Special:Search/vitamin|#vitamin]] [[Special:Search/caraway|#caraway]] [[Special:Search/mustard|#mustard]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/proteins|#proteins]] [[Special:Search/preparedfoods|#preparedfoods]] [[Special:Search/sauerkraut|#sauerkraut]] [[Special:Search/seeds|#seeds]] [[Special:Search/sugars|#sugars]]
</code>

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