The preparation of delicious Christmas sauerkraut soup starts now. At least for those who prepare its most important ingredient – sauerkraut. We talked about it with Mr. Bc. Štefan Imrich, director of the sauerkraut factory and commercial director of the company HORTI.
The period of cabbage harvesting and pickling has begun. Are you ready?
We are at the peak of the harvesting season, but for us, the period of harvesting and pickling cabbage is much longer. There are many varieties of cabbage. Early varieties are so-called softer, meaning they have less weight for the same volume; we have already harvested those. Early varieties also ferment earlier due to higher temperatures. We harvest harder varieties gradually. Those who do not grow cabbage in large volumes may not realize that it is impossible to process a huge amount of cabbage at once. We think about this already when planting; it must be gradual. If we planted more hectares of cabbage at one time, the situation would arise where by the time we harvested the crop at the beginning of the field, the cabbage at the end would already be spoiled.
This requires very good logistics and experience...
The company was founded by Ing. Tibor Horváth in 2007. It gradually grew and gained experience. Now we are the second-largest sauerkraut factory in Slovakia. During the season, we process up to 150 tons of white cabbage weekly.
How can you compete with even bigger importers from abroad?
We are not an importer or distributor of sauerkraut but a producer! We have established ourselves by quality. We even have a large part of the white cabbage under our own management. On about 14 hectares, we grow our white cabbage, and several Slovak growers also grow for us. This means we control not only the entire production process but also the growing process. Therefore, we can guarantee quality.
You also introduced premium products; what makes them special?
We produce and sell PREMIUM sauerkraut, which contains no preservatives. This means it retains all the health benefits like the cabbage of our grandmothers. The beneficial lactic acid bacteria, which have a positive effect especially on intestinal microflora, are fully preserved in this cabbage. A 1,000-gram package contains nothing but fermented cabbage and fermented cabbage juice, called "juška." It contains no preservatives, stabilizers, or salty brine; it is a natural product.
Regularly sold cabbage is somewhat preserved...
Even our best-selling cabbage contains preservatives. It depends on the customer's interest. We can sell it cheaper, and people often decide based on price. And if they do not consume it immediately, it lasts longer and does not spoil. So it also has its advantages, and people can choose.
Customers might choose, but first, the seller must choose...
Yes, and that is why I am glad we intensified cooperation with Milk-Agro; we sell several of our products in their store network. Both preservative-free cabbage and sauerkraut juice. We appreciated the serious approach of this company, and Milk-Agro sells our products in line with their slogan: Good Slovak. We have become a reliable supplier who can meet contracted quantities and deliver quality Slovak products to their network.
Your newest product?
"Juška." Sauerkraut juice with ginger. Unpasteurized and without chemical preservatives. It contains 4% ginger juice. Not artificial aroma but natural juice from fresh ginger. At an exhibition in Bratislava during a tasting, customers praised this drink very much. However, I cannot yet say exactly where it will be available. But it is very tasty and healthy.
