Zuurkool, or sauerkraut in English, is a fermented cabbage dish popular in many cultures, particularly in Germany and the Netherlands. It is made by finely shredding cabbage and fermenting it with salt, which encourages the growth of beneficial bacteria. This process not only preserves the cabbage but also enhances its flavor and nutritional value. Rich in vitamins C and K, zuurkool is often served as a side dish or used as a topping for various meals. It pairs well with meats, especially pork, and is a key ingredient in traditional dishes like sauerkraut and sausages.