Sauer Kraut

Ingredients

• large well-grown cabbages with fine white hearts
• One handful of salt

Method

1. 1

   Remove the outer leaves and stalks of the cabbage, and shred the cabbages very finely.

2. 2

   Cover the bottom of a large pan or tub with cabbage leaves.

3. 3

   Throw in the shredded cabbage and sprinkle salt evenly upon the layers.

4. 4

   Too much salt will prevent fermentation.

Nutrition per serving

Estimated from matched ingredients across 8 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.

Sauer Kraut. — This preparation is largely used throughout the northern parts of Europe, and especially in Germany. It is served as an accompaniment to smoked meats, boiled ham, bacon, -beef, or sausages. The taste for this delicacy is certainly an acquired one, but it is a very general one in some districts. Sauer kraut is considered an excellent antiscorbutic. 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 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

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