Sauerkraut took root mostly in Central and Eastern European cuisines, but also in other countries including the Netherlands, where it is known as zuurkool, and France, where the name became choucroute.[6] The English name is borrowed from German where it means literally "sour herb" or "sour cabbage".[7] The names in Slavic and other Central and Eastern European languages have similar meanings with the German word: "fermented cabbage" (Belarusian: квашаная капуста, Czech: kysané zelí, Polish: kiszona kapusta or kwaszona kapusta, Lithuanian: rauginti kopūstai, Russian: квашеная капуста, tr. kvashenaya kapusta, Ukrainian: квашена капуста) or "sour cabbage" (Bulgarian: кисело зеле, Croatian: kiselo zelje, Czech: kyselé zelí, Hungarian: savanyúkáposzta, Latvian: skābēti kāposti, Romanian: varză murată, Russian: кислая капуста, tr. kislaya kapusta, Serbian: kiseli kupus, Slovak: kyslá kapusta, Slovene: kislo zelje, Ukrainian: кисла капуста, Estonian: hapukapsas).[8]