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Making Sauerkraut
From The farm cook & rule book, 1923
Serves 20
Use a clean cloth over the top to keep out dust and insects.
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
14Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.4 g
Carbohydrates2.9 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4857 mg
Potassium94 mg
Calcium22 mg
Iron0.1 mg
Magnesium6.4 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K27 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 108. The excerpt below is the record exactly as published.
Making Sauerkraut Eemove the outside leaves and hard core of cabbage. Cut into fine shreds and pack in layers, 3 to 6 inches deep, in a crock or keg. Sprinkle every layer with salt, repeating the process until the cabbage is within a few inches of the top. For every 100 pounds of shredded cabbage use 10 to 12 cupfuls of salt
Cook this with the app: pantry check, scaling, and the assistant.