Baku Kitchen! An independent reference of traditional food

Zuurkool

Salt-fermented white cabbage, mashed into stamppot with bacon

Netherlands Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
RATE

A full recipe for this dish has not been written yet.

History

Winter fermentation kept Dutch households in vegetables; zuurkoolstamppot remains a standard cold-weather dinner.

Frequently asked questions

What is Zuurkool?

Zuurkool is a fermented & pickled from Netherlands: salt-fermented white cabbage, mashed into stamppot with bacon. Winter fermentation kept Dutch households in vegetables; zuurkoolstamppot remains a standard cold-weather dinner.

Made with

cabbage

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

Reviews

No reviews yet.

Cooked this? Say how it went — yours will be the first.

Leave a review

No account needed. Only the fields marked * are required, and an address is never published.

Your rating

More from Netherlands

charcuterie & curedGerookte palingHot-smoked eel, rich and oily, eaten on white bread with lemon.dessertPoffertjesTiny puffed pancakes with butter and icing sugar.street foodKibbelingBattered fried cod nuggets with garlic-remoulade sauce.mainRijsttafelRice with dozens of small Indonesian dishes served together.

You'll also love

TunisiaHroussalted onion and dried-chili paste fermented for weeks, used like a stockJapanTakuanWhole daikon dried then cured in rice bran and salt; bright yellow.Costa RicaChileraJar of carrot, onion, cauliflower and chile in vinegar, on every tableGreeceKalamata olivesAlmond-shaped purple olives cured in brine and vinegar, salty and fruity.