Sauer Kraut (another way)

Ingredients

• a dozen hard white cabbages
• six pounds of salt
• four ounces of juniper berries
• an ounce of caraway seed

Method

1. 1

   Trim and quarter the cabbages, remove stalks, and cut into small slips.

2. 2

   Mix salt with juniper berries and caraway seed.

3. 3

   Layer cabbage and mixture in a cask, pressing down tightly.

4. 4

   Store for three months.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1720. The excerpt below is the record exactly as published.

Sauer Kraut (another way).— Select sound solid cabbages, slice them across, and place the slices in a barrel in layers about four inches high ; over each layer strew a handful of salt and some caraway seeds. Press the whole down tightly, and when the barrel is full place a heavy weight upon the end. After standing a week, according to the temperature, the mass vnW begin more or less to ferment ; and when the fermentation is over the barrel should be headed up. There is no vinegar used in the preparation. Sauer Kraut (Dr. Kitchiner's recipe).— Take a dozen hard white cabbages, trim and divide them into quarters, take out all the stalks from the heart of the cabbage, cut it transversely with a knife or chaff-cutter into very small slips. Mix six pounds of salt with four ounces of juniper berries and an ounce of caraway seed

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