As is well known, sauerkraut is a cabbage preparation that is made by salting finely cut cabbage, packing it tightly, and allowing it to ferment under pressure. This food is made and sold commercially, so that the housewife can usually purchase it in any quantity she desires. However, as it is not at all difficult to make sauerkraut, and as a supply of cabbage in this form provides a valuable article of food during the winter months in households where it is relished, the housewife will do well to prepare enough of this kind of cabbage to vary her meals during the winter. That she may understand how to proceed with the making of sauerkraut and the proper cooking of it, the accompanying directions and recipes are given.
For every 10 medium-sized heads of cabbage, measure 2 cupfuls of salt. Cut the heads of cabbage into quarters and shred on a cabbage slicer, or cutter. Place several inches of the shredded cabbage in the bottom of a large crock, and over it sprinkle a layer of salt. Stamp this down with a wooden potato masher or some other similar utensil. Then add another layer of cabbage and salt and stamp this down in the same way. Proceed in this manner until the crock is nearly full. Then place a clean cloth over the cabbage in the crock. On this cloth place a clean board as near the size of the crock as possible, and on the board place a large clean stone or some other weight. When thus filled and weighted down, place the crock in a cool place. The cabbage will then begin to ferment, and it is this fermentation that changes the cabbage into sauerkraut. After a time, juice will form and gradually rise over the top of the board, and on top of this juice will form a scum. Remove this scum at once, and do not allow any to collect at any time after the fermentation of the cabbage ceases. Occasionally, when a supply of sauerkraut is taken from the crock for cooking, replace the cloth by a clean one, but always be sure to put the board and the weight back in place.