Sauer Kraut

Ingredients

• prepare a jar or tub
• first a layer of clean cabbage leaves
• about two inches thick
• sprinkle with salt
• stamp with a potato masher
• place a covering of cabbage leaves over it
• then a cloth over the covering
• put a weight on top

Method

1. 1

   Cut cabbage as for slaw, prepare a jar or tub.

2. 2

   Put first a layer of clean cabbage leaves in the bottom, then a layer of cut cabbage about two inches thick, sprinkle with salt and stamp with a potato masher until it becomes juicy.

3. 3

   Continue layering until jar is nearly full.

4. 4

   Cover with cabbage leaves, then a cloth, and put a weight on top.

5. 5

   Let stand about nine days, then take off cloth and remove scum, wash cloth and replace it.

6. 6

   As soon as it is sour it is ready for use.

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 32. The excerpt below is the record exactly as published.

prepare a jar or tub. Rut lirst a layer of clean cabbage leaves in bottom, then a layer of cut cabbage about two inches thick, sprinkle with salt and stamp with a potato masher until it becomes juicy, then add another layer of cabbage salt. So continue until jar is nearly full. Rlace a covering of cabbage leaves over it. then a cloth over the covering. Rut a weight oil top

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