German Style Sauer-Kraut

Ingredients

• Cut firm small heads of cabbage in halves
• a tablespoon of salt
• 5 or 6 whole peppercorns

Method

1. 1

   Wash well and shred fine with a cabbage cutter.

2. 2

   Reject all hard, tough pieces.

3. 3

   Use a 3-gallon stone crock.

4. 4

   Line bottom with whole cabbage leaves, then put in a layer of shredded cabbage 5 inches deep, a tablespoon of salt, and peppercorns.

5. 5

   Pound the cabbage down until liquid forms all over it.

6. 6

   Repeat layers until crock is full, cover with whole cabbage leaves, a clean white cloth, and a plate.

7. 7

   Put a weight in the plate to keep all pressed down.

8. 8

   Leave in a warm place for 2 weeks.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 89. The excerpt below is the record exactly as published.

GERMAN STYLE SAUER-KRAUT. Cut firm small heads of cabbage in halves. Wash well and shred fine with a cabbage cutter. Reject all hard, tough pieces. Use a 3-gallon stone crock. Line bottom with whole cabbage leaves, then put in a layer of shredded cabbage 5 inches deep, a tablespoon of salt, and 5 or 6 whole peppercorns

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