Sauerkraut (Choucroute)

Ingredients

• large, firm, and white cabbages
• A pint of salt
• to the peck of cabbage
• peppercorns
• a little powdered coriander seed

Method

1. 1

   Trim off the outside and all damaged leaves of the cabbage, wash it in salted water, shred it finely, and remove tough stalks.

2. 2

   Line a tub with the discarded green outer leaves, place layers of shredded cabbage and salt, pressing down firmly.

3. 3

   Cover with a board and a weight, and leave in a cool place for six weeks.

4. 4

   To cook, wash the cabbage in water until pleasantly salty, boil until tender, drain, and serve hot.

5. 5

   It can be fried in butter or served with pickled pork, bacon, or sausages.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 63. The excerpt below is the record exactly as published.

Sauercraut (Choucroute). — This is a German form of pickled cabbage much liked abroad, and gaining in popularity even here. It is generally bought ready prepared, but the process is not a difficult one. For this choose large, firm, and Avhite cabbages, trim off the outside and all damaged leaves, and wash it well in plenty of well-salted water. Now shred it down very finely, removing all the tough stalks ; wash the discarded green outer leaves (not the damaged ones) carefully in cold salted water, then with them line neatly a firkin or clean Avooden tub, and place on this a layer of the shred cabbage, then a layer of salt ; continue these layers till the tub is nearly full, pressing doAvn the shredded cabbage with your fist or a potato masher, so as to pack it as closely as possible. Noav cover the cabbage Avith a clean board, set a heavy weight on this, and leave it in a cool dry place for six weeks. A pint of salt to the peck of cabbage is the usual proportion, and to this many German house Avives add peppercorns and a little powdered coriander seed

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