Diario Oficial de la Unión Europea del 12/4/2023 - Comunicaciones e Informaciones
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Source: Diario Oficial de la Unión Europea - Comunicaciones e Informaciones
12.4.2023
EN
Official Journal of the European Union
C 128/21
A specific feature of the production of Ogulinski kiseli kupus/Ogulinsko kiselo zelje is that the finished product is stored naturally in pickling rooms and removed from the fermentation pool during the winter months; the shredded cabbage is then vacuum-packed within 12 hours, the heads within 24 hours. This ensures that the distinctive organoleptic characteristics of the product are preserved.
Through this production method, heavily influenced by the specific natural and human factors, the distinctive organoleptic and chemical characteristics of Ogulinski kiseli kupus/Ogulinsko kiselo zelje are achieved Analitiko izvjee za Ogulinski kiseli kupus Analytical report on Ogulinski kiseli kupus, 2010, Modruki zbornik, Ogulinski kiseli kupus kroz povijest Ogulinski kiseli kupus throughout history, Kosanovi, 2008, p. 160.
Cabbage growing in the Ogulin area dates back to the 15th century. The specificity of Ogulinski kiseli kupus/
Ogulinsko kiselo zelje prompted producers and processors from the Ogulin area to start packaging the product and placing it on the market in vacuum-packed form. Vacuum-packed sour cabbage heads under the name Ogulinski kiseli kupus first appeared on the market in 1973 Ogulinski kiseli kupus kroz povijest, Modruki zbornik, year 2. Katedra akavskog sabora Modrue, 2008, pp. 166 and 132.
In the words of Kosanovi the variety of this cabbage planted in more remote regions achieved a much lower yield and lower quality than the variety planted on the Ogulin plain. Starting in 1973, this was done in several locations and on several occasions. From then until around 1980, Ogulinski kiseli kupus was planted in the area around Ljubljana, Ilirska Bistrica, Varadin, Krievci, Zemun, Futog, Velika Kladua, Zadar, Privlaka near Vinkovci, and elsewhere. Nowhere did Ogulinski kiseli kupus achieve the same yield or quality as on the Ogulin plain. The influence of the areas soil and climate is obvious Modruki zbornik, year 2, Katedra akavskog sabora, Ogulinski kupus kroz povijest, . Kosanovi, 2008, p. 132.
Reference to publication of the specification https poljoprivreda.gov.hr/UserDocsImages/dokumenti/hrana/zoi-zozp-zts/dokumenti-zoi-zozp-zts/Specifikacija_Ogu linski_kiseli_kupus_23032022.pdf
