Sauer Kraut

Ingredients

• large well-grown cabbages
• One handful of salt
• caraway-seeds
• juniper-berries

Method

1. 1

   Remove the outer leaves and stalks of the cabbage, shred it finely, and layer it in a large pan with salt.

2. 2

   Press down tightly and cover with cabbage leaves and a linen cloth.

3. 3

   Place a weight on top and keep in a warm cellar until fermentation begins.

4. 4

   When ready, keep in a cool place.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1719. The excerpt below is the record exactly as published.

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 large pan or tub with cabbage- leaves. Throw in the cabbage as it is shred, and sprinkle salt evenly upon the layers. One handful of salt will be amply suificiont 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 pan in a warm cellar till fermentation has begun. This may be known by small white globules forming on the surface. AVhen the moisture dries in a crust over the top the Ivraut is ready for use. It should 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. Some persons put caraway-seeds and juniper-berries amongst the layers, and think the kraut is improved by the addition. If, owing to any cause, after waiting two or three days there is no sign of fermenta- tion, a cold weak brine of salt and water should be poured over the cabbage. The cabbages will be all the better if they are allowed to lie in a cool corner for several days before being used. Time, three weeks to prepare the kraut. It will keep for a year. Sauer Kraut

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