Sauerkraut

Ingredients

• firm cabbages
• coarse salt
• a few grains of coriander
• juniper berries, etc.

Method

1. 1

   Remove the outer leaves and slice cabbages into shreds.

2. 2

   In the bottom of a barrel, put a layer of salt, then a layer of cabbage and salt again until packed.

3. 3

   Press down with a heavy pestle until juice floats on the surface.

4. 4

   Add fresh layers, flavor with spices if desired.

5. 5

   Cover with a cloth and a heavy weight.

6. 6

   Let ferment for a month.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 319. The excerpt below is the record exactly as published.

SAUERKRAUT. Sauerkraut makes a delightful change from the regular way of serv- ing cabbage. Our German forefathers thought there was nothing like it. It can be easiest made in the fall when cabbages are plentiful. It will retain its flavor all during the winter. It is usually made in a barrel. Take firm cabbages, remove the outer leaves and slice into shreds, either by hand or with a machine made for the purpose. In the bottom of the barrel, put a layer of coarse salt, then a layer of cabbage and salt again until the desired amount is packed. With each layer of cabbage, press down with a heavy pestle until the juice floats on the surface, then a fresh layer can be added. Some flavor sauerkraut with a few grains of coriander, juniper berries, etc.

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