Sour Kraut

Sour Kraut

Chop six white cabbages, with which mix mix one pound of salt; press as close as possible in a cask, put on a cloth, then a wooden cover, then a weight; let it stand in a warm cellar two months. It should then be removed to a cool place, where it will not freeze, as it is ready for use. In Germany they add half an ounce of anise-seed or carraway. The Germans say the more salt the more sour. Fifty cabbages will make a barrelful.

Recipe From: American Housewife Cookbook, 1880

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