Vegetables

Among all vegetables used in Germany, the world-famous sauerkraut reigns supreme, and is put to innumerable uses. It is perhaps more closely associated with pork than with anything else, but it accompanies all manner of meat, poultry, game and fish. It is made by putting a layer of shredded white cabbage in a special kind of wooden tub, sprinkling it freely with salt, and a few caraway seeds, and continuing the process till the tub is filled, the whole being stamped down so that the cabbage is closely pressed together. It should form a compact mass. Over the shredded cabbage the coarse outer leaves are put, with another liberal sprinkling of salt, a little water is added, and the cabbage is covered with a cloth. Then a round wooden lid, which should be a little smaller than the tub, is put on this, with a heavy weight on top. The sauerkraut will be ready for use in about 3 weeks’ time. About once a week the cover is removed, and the liquid which has risen to the top is skimmed, and a little water, in which a certain amount of salt has been dissolved, is added. Good sauerkraut should be very white. It should always be thoroughly washed before it is used.