taratö

taratö is a type of fermented cabbage dish originating from Estonia. It is a staple in Estonian cuisine, often prepared during the autumn and winter months. The preparation involves salting shredded cabbage and allowing it to ferment naturally with its own lactic acid bacteria. This process, similar to sauerkraut, preserves the cabbage and gives it a distinctive sour and tangy flavor.

The ingredients for taratö are typically simple, with cabbage and salt being the primary components. Sometimes, other vegetables like carrots or apples may be added for variation in flavor and texture. The fermentation process can take several weeks, depending on the temperature and desired level of sourness. Once fermented, taratö can be stored for extended periods, making it a valuable food source throughout the colder seasons.

taratö is versatile and can be served in various ways. It is commonly eaten as a side dish with hearty meals, such as pork or potatoes. It can also be incorporated into soups, stews, or casseroles. The sourness of taratö is often balanced by serving it with richer, fattier foods. Some people also enjoy it as a condiment. Its nutritional profile includes probiotics due to the fermentation process, making it a healthy addition to the diet.