zuurkool

Zuurkool, known in English as sauerkraut, is a traditional Dutch preparation of finely shredded cabbage that has been salted and fermented by lactic acid bacteria. The process preserves the cabbage and yields a tart, tangy flavor and a pale-yellow color. Traditional production involves salting shredded cabbage, pressing out moisture, and allowing it to ferment in a sealed container, often for one to several weeks at cool temperatures. Some households flavor the mix with aromatics such as juniper berries or caraway, but pure cabbage fermentation is common.

In Dutch cuisine zuurkool is used in several dishes, most notably zuurkoolstamppot, a winter mash of potatoes blended with sauerkraut and served with smoked sausage (rookworst) or other pork products. Zuurkool can also appear as a side dish in zuurkool met spekjes (bacon bits) or combined with other ingredients in soups and stews. The dish is especially associated with winter and holiday meals in the Netherlands, and is also popular in Belgium and parts of Germany.

Nutritionally, zuurkool is high in fiber and vitamin C and provides lactic-acid bacteria when the product is unpasteurized, offering probiotic potential. Commercially sold zuurkool is often pasteurized, which reduces live cultures. It is typically low in calories and can be prepared quickly as a side dish or as part of a larger stamppot meal.