Sauerkraut

Ingredients

• a peck of cabbage
• a pint of fine salt
• the outer green leaves of the cabbage

Method

1. 1

   Trim and wash the cabbage, shave it fine, and line a wooden tub with the outer leaves.

2. 2

   Layer the cabbage with salt, packing it tightly.

3. 3

   Place a board and heavy stone on top, and let it stand for at least six weeks.

4. 4

   To prepare for boiling, soak in cold water until palatably salty, then boil until tender.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 228. The excerpt below is the record exactly as published.

SAUERKRAUT. Trim off the defective and tough outer leaves of white cabbage, wash it thoroughly in cold salted watef, and shave it rather fine on a cabbage-cutter, rejecting the tough stalks ; to each peck of cabbage, allow a pint of fine salt ; wash the outer green leaves of ^he cabbage

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