Sauerkraut

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 15 heads cabbage
  • lbs. salt
  • 24 tart apples
  • A wooden stamper
  • A round board
  • A small square of cloth
  • A heavy stone
  • An 8 gallon crock

Method

Select large, heavy cabbages, remove outer leaves, cut in halves and slice very fine on large cabbage cutter. Into a large granite pan, place 4 quarts of the shredded cabbage, sprinkle with ¼ cup of salt, mix thoroughly and then pack into the large crock; add, if desired, a cup of apples, cut fine and then pound and stamp down the cabbage with a wooden stamper, until the brine flows and covers the cabbage. Mix another 4 quarts of cabbage and ¼ cup of salt, and pack again into crock, cover with 1 cup chopped apples and pound as before until covered with brine. Continue until all cabbage is used, always pounding until covered with brine. Now cover with cabbage leaves, lay on the fitted square of cloth, then the board and stone, to help keep the contents under brine. See that the crock is large and leave enough space on top for the cabbage to swell or ferment, without overflowing. Put in a warm place to ferment. In two weeks examine, re move the scum, if any; wash cloth, picking it up at the corners to catch all of the scum; wash board, stone and sides of crock; and return the clean cloth, board and stone over cabbage; then cover. Remove scum and wash cloth, etc., weekly.