Stewed or fermented, cabbage has a firm place in Czech cuisine

Sauerkraut is produced through lacto-fermentation, a process caused by lactic bacteria which are beneficial for our digestive system. The lacto-fermentation converts simple sugars into lactic acid and ensures a longer shelf life, so we can stock up on vitamin C and natural probiotics until the end of winter.

As nutritionist Hedvika Jakešová notes, by fermenting vegetables and other ingredients, we obtain lactic acid bacteria, which are very important for the proper functioning of our gut. However, the bacteria must be well nourished within our digestive system, and continuously replenished.

"Fermented vegetables have a 2-in-1 role. They carry lactic acid bacteria, so-called probiotics, but at the same time they are also a food source, i.e. a prebiotic, for these bacteria. In addition, fermented vegetables preserve vitamins, fibre and enzymes," she adds, sharing more reasons to indulge in fermented vegetables regularly.

For breakfast, or with duck

Fermented vegetables should not be absent from our plates, especially if we aren't consuming fermented dairy products. "We should eat around 400 g of vegetables every day, and that includes fermented vegetables. A hundred-gram portion is already a quarter of the daily vegetable intake, and also contains a significant amount of lactic acid bacteria," Hedvika points out.

When you're preparing goose, duck or perhaps roast beef and dumplings for lunch – sauerkraut must not be missing either! We must take into account that some of the vitamins evaporate from the cabbage during cooking, but it remains a juicy and valuable side dish.

However, you can also add sauerkraut to salads, sandwiches (for example with grilled cheese or ham), or have a dose of vitamins and probiotics straight for breakfast – it's perfect with an omelette!

Recipe for sauerkraut by Divoženky v kuchyni

Ingredients (for a one litre jar)

• white cabbage – about ½ kg (smaller head)
• 2 cloves of garlic
• teaspoon of dried turmeric or curry powder
• pinch of freshly ground pepper
• salt

Add other vegetables for more colour – perhaps carrots, radishes or kohlrabi.

1. Remove the leaves and stem from the cabbage – but reserve one leaf for later! Then, in a large bowl, chop into fine strips – a mandolin works best here. Add your other vegetables, sliced or coarsely grated.
2. Finely grate the garlic and ginger.
3. Salt according to the weight of the vegetables (20 g salt per kilo of vegetables) and add the spices. Toss well until the vegetables release their juices. To avoid stained hands, use gloves or add the turmeric after the cabbage has been mashed.
4. Strain into a clean jar, cover with a cabbage leaf and leave to ferment.

In 3 days, you'll have beautifully fermented cabbage, but you can wait longer. After two weeks, refrigerate it.

Extra Tip:

What can you add to cabbage now in February?

• More long-lasting vegetables: carrots, radishes, yellow or red beets, or red cabbage
• Early herbs, such as mini-peppers or wild garlic
• Strong vegetables such as garlic, ginger, chillies or horseradish
• Any spices you like
• Briefly cooked mushrooms

If you don't like fermented form, you can braise or stew the cabbage – as they do in Lokál pubs. Executive chef Libor Baďura shared the recipe with us.

Braised cabbage from Lokál

For 4 servings you need:

• 600 g of cabbage
• 100 g white onions
• 100 g of plain flour
• 150 g lard
• 500 ml pork stock
• whole caraway seeds to taste
• salt to taste
• vinegar to taste
• caster sugar to taste

1. Clean the cabbage and cut into thin strips. Cut the peeled onion into small cubes. Make a roux from the flour and 100 g of lard.
2. Put the remaining lard in a saucepan and heat it up. Throw in the onion and caraway seeds, and when the onion is glassy, add the cabbage.
3. Pour in the stock, season with salt and simmer until half soft.
4. Thicken with stock as needed and cook, stirring constantly, for about 5 minutes to prevent the cabbage from burning.
5. Season with salt, sugar and vinegar and cook, stirring constantly, for a further 5 minutes. Done!

What to watch out for

When preparing fermented cabbage, be even more hygienic than usual – from the cleanliness of the bowl, cutting board, knife and mandolin to the sterility of the jars. If you want to make sure you haven't neglected anything, boil the jars to sterilise them.

This is to make sure that you don't grow anything in your vegetables that you really don't want in there. This could be different, pathological bacteria, which can happen if the vegetables ferment at a higher temperature, or mould. This is a particular risk if the vegetables aren't fully submerged in the brine and are protruding above the surface.