Sour-Crout

Ingredients

• Slice white and firm cabbages into fine shreds
• place a layer of coarse salt
• force down with blows of a heavy pestle

Method

1. 1

   Slice white and firm cabbages into fine shreds.

2. 2

   At the bottom of the barrel place a layer of coarse salt, and add alternately layers of cabbage and salt, being careful to have one of salt on the top.

3. 3

   As each layer of cabbage is added, it must be forced down with blows of a heavy pestle, fresh layers being added as soon as the juice floats on the surface.

4. 4

   The cabbage should be seasoned with a few grains of coriander, juniper berries, etc.

5. 5

   When the barrel is full it must be put in a dry cellar, and covered with a cloth, under a plank, on which heavy weights are laid.

6. 6

   At the end of a few days it will begin to ferment.

7. 7

   During this process the pickle must be drawn off and replaced by fresh, until the liquor becomes clear.

8. 8

   This should be done every day.

9. 9

   Finally, renew the cloth, wash the cover, replace the weights, and let stand for a month.

10. 10

    By that time the sour-crout will be ready for use.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 35. The excerpt below is the record exactly as published.

sour-crout, but it is better to have a special barrel for the purpose. Slice w^hite and firm cabbages into fine shreds. There are instruments for this purpose. At the bottom of the barrel place a layer of coarse salt, and add alternately la^/ers of cabbage and salt, being careful to have one of salt on the top. As each layer of cab- bage is added, it must be forced down with blows of a heavy pestl

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