Well, besides Asian fermented options, sauerkraut – called “zuurkool” in Dutch – is good too. I grew up with the bagged version with a limited shelf life but you can also get sauerkraut in jars these days. (The version in the jars will likely taste slightly differently.)

In the Netherlands, it’s usually eaten with mashed potatoes and “rookworst”, preferably from HEMA (smoked sausage, typically Dutch). If you can’t get it from HEMA, then use the Unox brand.

My mother (who passed away in 1975) used to put leftover sauerkraut in a flat oven dish (gratin dish). She would cover it with mashed potatoes, flatten and smooth the mash surface, then use a knife to butter the surface, put “paneermeel” (bread crumbs) on top of that and a few dots of butter on the paneermeel.

I liked it much much better that way as it takes a bit of the tartness out of the sauerkraut no matter how healthy it is.

It’s already “gaar” so you only pop it into the oven to heat it and to make the breadcrumbs brown and crunchy.

Yum! Haven’t had this for decades.

A few days ago, I encountered a local resident who used to live in the Netherlands. She mentioned Dutch food, like “boerenkool”, and some kind of gravy. I’ve never been that much into traditional Dutch food, but I did some digging in my memory. I also really liked “andijviestamppot” (mashed potatoes with raw “andijvie”; they don’t have the latter in the UK but maybe Romaine might work). Hutspot I liked as well.

Traditional Dutch Hutspot Recipe

https://en.wikipedia.org/wiki/Hutspot (historic background and comparison with other, different dishes with similar names, like “hutsepot” and “hochepot”)