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Vegetables from Dobrá Voda u Hořic, Hradec Králové region, Czech Republic
White or red cabbage of the local Pour varieties is shredded, mixed with salt and caraway only, and tamped into deep pools to ferment for six to eight weeks. Many households around Dobrá Voda buy shredded cabbage and ferment it at home.
A short entry: the sources we found record only what is said here about Dobrovodské kysané zelí itself.
| White head cabbage6.5 kg (or 5.5 kg ready-shredded) | [zd-recipe] |
| Table salt100 g | [zd-recipe] |
| Whole caraway10 g | [zd-recipe] |
| Onion75 g | In the home recipe only; the factory uses only salt and caraway[zd-recipe][zd-tech] |
Total time across the recorded steps: 28 days – 56 days
What changes: Cleaned, cored heads are shredded into fine strips
In the factory, heads are harvested by combine, cleaned and cored on a line, and the shredded cabbage goes by belt to the fermenting pool.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
White or red cabbage of the local Pour varieties is shredded, mixed with salt and caraway only, and tamped into deep pools to ferment for six to eight weeks. Many households around Dobrá Voda buy shredded cabbage and ferment it at home. Made in 4 steps over 28 days – 56 days. The longest step, ferment under its juice, takes 28–56 days (Zemědělské družstvo Podchlumí Dobrá Voda (pro…) and runs at 12–15 °C (Zemědělské družstvo Podchlumí Dobrá Voda (pro…).
| Main step | 28–56 daysReported[zd-tech][zd-recipe] | Ferment under its juice |
|---|---|---|
| Temperature | 12–15 °CReported[zd-recipe] | Ferment under its juice |
Dobrovodské zelí is made from cabbage varieties bred in the village itself and uses only salt and caraway. It is a regional brand and trademark, not an EU protected name.
Every number is labelled with how it is known. How this atlas is made
The varieties were bred in 1939 at the agricultural school in Hořice by Jaroslav Pour (1914–1995), a Dobrá Voda native, and given free to the state. They are registered with ÚKZÚZ and in the EU common vegetable catalogue. Sauerkraut has been made in Dobrá Voda since the 1930s, in new plant since 1984, from 20–30 ha of directly sown cabbage.
