In summer when no more sauerkraut is left and you need some quickly, you must first shred and wash fresh heads of cabbage. Plunge the shredded cabbage into boiling water, let it come once to a boil, turn it into a sieve, and cool by rinsing with cold water. After the water has drained off completely, salt the cabbage as indicated for Chopped cabbage. Cooling the cabbage under running water makes the sauerkraut firm and squeaky.
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