Czech Zelí (Sauerkraut) is like no other. Unlike German sauerkraut or American sauerkraut Czech sauerkraut is not necessarily sour. When most people make sauerkraut they just take pickled cabbage and heat it, but when Czechs make it (or at least the Czechs I know) they use pickled cabbage, sugar, onions, an apple, and lots of other extras to give it more flavor.
Czech Sauerkraut is most popularly seen in the famous Czech meal vepřo knedlo zelo, but is also served beside other Czech meals. It is usually seen with either dumplings or potatoes and a meat of some sort but it can also be made into a wonderful sauerkraut soup. Personally I love it with gnocchi and gravy.
Sauerkraut is a staple in all Czech kitchens whether in people’s homes or in restaurants. The sad thing is that lots of Americans don’t even know what sauerkraut is. And the Americans who have had the chance to taste it have not had it the Czech way. To read the history and making of sauerkraut read this.
Sauerkraut can be made out of white or purple cabbage, the purple sauerkraut tends to be a bit sweeter but both are used interchangeably.