VEGETABLES
TO MAKE SAUERKRAUT
Cut cabbage in halves or quarters, according to size. Then wash it and let it drain; cut with kraut cutter or knife. Have ready the vessel; put 4 gallons of cut cabbage in the vessel, sprinkle over 1 tablespoonful of salt; then' stamp with a kraut stamper. Repeat this until the amount of kraut desired is in the vessel; then put clean cabbage leaves over the top: have a lid to fit the vessel, then put on a heavy press and let it ferment.
Sister Lizzie Kimmel, Elklick, Pa.
|
