Sauerkraut

Ingredients

• 1 tablesp salt to each gal of kraut
• about 3 or 4 handsful salt
• 2 tablesp caraway seed
• 1 onion
• 1 apple, chopped very fine

Method

1. 1

   Use a water-tight hard wooden keg or barrel.

2. 2

   Put a layer of clean outside cabbage leaves in the bottom.

3. 3

   Add a layer of shredded cabbage, sprinkle with salt, caraway seed, onion, and apple, and press down firmly.

4. 4

   Alternate layers until all cabbage is used.

5. 5

   Cover with a clean cloth, weight down, and let stand for 2-3 days.

6. 6

   Remove old brine and fill with hot water.

7. 7

   Cover and let ferment for 2-3 weeks, removing skum weekly.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 178. The excerpt below is the record exactly as published.

1 tablesp salt to each gal of kraut, and no more, for if more salt is used fermentation will not be so perfect — the salt will pre- serve, instead of allowing the cabbage to ferment. Sprinkle salt over the cut cabbage and thoroughly mix by working over with the hands or a large wooden spoon or paddle. Do not use any metal spoons or kettles. After mixing, press in the barrels or jars very solid. If in barrels replace the head and bore in it an inch auger hole, set level, and pour in cold water until it will take no more. Keep the head of barrel covered with water by adding more every day, or as needed. After fermentation has ceased, stop up tight and keep head of barrel covered with water, to exclude the air. If put up in jars, keep a weight on to hold kraut under brine, and keep it running over with water, to cause all skum to work off. — [J. W. G., Ky. MAKING SAUERKRAUT 261 Sauerkraut Notes Use a water-tight hard wooden keg or barrel and be sure it is thoroughly clean. Put a layer of clean outside cabbage leaves in the bottom of the keg and a little way up on the sides. Put in a layer of shredded cabbage, sprinkle with salt and a lit- tle caraway seed and onion and apple, and press down very firmly. For a medium sized wash tub of shredded cabbage use about 3 or 4 handsful salt, 2 tablesp caraway seed, 1 onion and 1 apple, chopped very fine

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