Cabbage Sauerkraut

Ingredients

• large well-grown cabbage
• one handful of salt
• Caraway seeds and juniper-berries are sometimes added

Method

1. 1

   Remove the outer leaves and stalks from the cabbage, shred it finely.

2. 2

   Cover the bottom of a tub with cabbage leaves, sprinkle salt on the layers of shredded cabbage, pressing it down closely.

3. 3

   When full, sprinkle salt on top, cover with cabbage leaves and a linen cloth, and place a heavy weight on top.

4. 4

   Keep in a warm cellar until fermentation begins, then move to a cool place.

5. 5

   Renew or wash the cabbage leaves weekly.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 461. The excerpt below is the record exactly as published.

Cabbage Sauerkraut. — This prep- aration is served as an accompani- ment to smoked meats, boiled ham, bacon, beef, or sausages. Sauer- kraut is considered an excellent an- tiscorbutic. Take large well-grown cabbages with fine white hearts. Remove the outer leaves and stalks, and shred the cabbages very finely. Cover the bottom of a tub with cab- bage-leaves. Throw in the cabbage as it is shred, and sprinkle salt evenly upon the layers. One handful of salt will be amply sufficient for a large panful of shred cabbage ; too much salt will prevent fermentation. Keep pressing the cabbage down closely as it is thrown in. When the vessel is quite full, sprinkle a little salt over the top, and cover it first with cab- bage leaves and then with a linen cloth ; lay a wooden cover over all, and on this put a heavy weight. Keep the tub in a warm cellar till fermentation has begun. It should then be kept in a cool place till wanted. Once a week the cabbage - leaves should either be renewed or washed, and the linen cloth should be washed in cold water and replaced. Caraway seeds and juniper-berries are some- times added

Cook this with the app: pantry check, scaling, and the assistant.