To Make Sauerkraut

Ingredients

• large cabbages with white heads
• a handful of salt
• a perfectly clean stone

Method

1. 1

   Shred the cabbage finely, layer it with salt in a cask, pressing down each layer.

2. 2

   Cover with outer leaves, cloth, and a weight.

3. 3

   Ferment for 2-3 weeks, skimming off scum and replacing leaves as needed.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 100. The excerpt below is the record exactly as published.

TO MAKE SAUERKRAUT Choose large cabbages with white heads, take ofif the outer leaves and shred the cabbages very fine. Lay the outer leaves round the sides and bottom of a cask or tub. Then put in the shredded cabbage in layers about three inches deep, sprinkling each layer with a handful of salt. Press down the layers and repeat the cabbage and salt till you have used your material. Then put on a layer of outer leaves, spread a cloth over the top and also a cover smaller than the top of the cask. Put a heavy weight on the cover — for instance, a perfectly clean stone

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