Käärsool

Käärsool is a traditional Estonian dish made from fermented cabbage, often referred to as sauerkraut in English. It is a staple of Estonian cuisine and is particularly popular during the winter months. The preparation involves salting shredded cabbage and allowing it to ferment naturally for several weeks. This fermentation process not only preserves the cabbage but also gives it a characteristic tangy flavor and a distinct aroma.

Käärsool can be enjoyed in various ways. It is frequently served as a side dish to hearty meals, complementing pork, blood sausage (verivorst), and potatoes. It is also a key ingredient in several Estonian dishes, such as mulgikapsad, a stew made with pearl barley, pork, and käärsool. The fermentation process enriches the cabbage with probiotics and Vitamin C, making it a nutritious addition to the diet. Variations exist across different regions of Estonia, with some recipes including additional spices like juniper berries or caraway seeds for added depth of flavor. The preparation and consumption of käärsool are deeply embedded in Estonian culinary traditions and cultural heritage.