Sauerkraut is extremely popular in Holland, but is not made in exactly the same manner as the German sauerkraut.
To fill a small vessel (made for the purpose and called a “Cologne pot”) take 6 moderately large white cabbages, and 3 large Savoy cabbages. Remove the outer leaves, wash the cabbage thoroughly, drain and cut in half. Then shred the cabbages in long thin strips. Sprinkle freely with coarse salt and knead with the hands, so that a brine is exuded. Now closely pack the cabbage in the vessel made for the purpose, sprinkle freely with salt, add 1 gill of sour milk, 10 juniper berries, 10 peppercorns, cover with a cloth and place a weight over it. The sauerkraut will be ready for use in about 3 weeks. During that time the cloth is removed occasionally and the liquid which has risen to the top is skimmed and more salt added.