Sour Kraut

Ingredients

• solid, sound cabbage
• a handful of salt
• a small teacup of carroway seeds

Method

1. 1

   Select solid, sound cabbage, and with a very sharp knife, shred or shave very finely.

2. 2

   The cabbage should then be packed in a barrel in layers six inches deep; between the layers strew a handful of salt and a small teacup of carroway seeds; continue this until the barrel is filled; have it pressed very hard with a weight, put a very thick, strong cover over it, and a weight on the cover.

3. 3

   Let the barrel remain in this way four weeks in winter, and not quite two in summer; about this length of time the cabbage will be in a state of fermentation, but not fit to use until fermentation has entirely ceased.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 96. The excerpt below is the record exactly as published.

solid, sound cabbage, and with a very sharp knife, shred or shave very finely. The cabbage should then be packed in a barrel in layers six inches deep ; between the layers strew a handful of salt and a small tea- cup of carroway seeds ; contmue this until the barrel is filled ; have it pressed very hard with a weight, put a very thick, strong cover over it, and a weight on the cover. Let the barrel remain in this way four weeks in winter, and not quite two in summer; about this length of time the cab- bage will be in a state of fermentation, but not fit to use until fermentation has entirely ceased. No vinegar used at all with this preparation. Some like mace, and all- spice, and I think it a good addition. The Germans are exceedingly fond of this dish, and write Souer krau

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