Take a large strong wooden vessel, or cask, resembling a salt-beef
cask, and capable of containing as much as is sufficient for the
winter’s consumption of a family. Gradually break down or chop the
cabbages (deprived of outside green leaves,) into very small pieces;
begin with one or two cabbages at the bottom of the cask, and add
others at intervals, pressing them by means of a wooden spade,
against the side of the cask, until it is full. Then place a heavy
weight upon the top of it, and allow it to stand near to a warm
place, for four or five days. By this time it will have undergone
fermentation, and be ready for use. Whilst the cabbages are passing
through the process of fermentation, a very disagreeable fetid, acid
smell is exhaled from them; now remove the cask to a cool situation,
and keep it always covered up. Strew aniseeds among the layers of the
cabbage during its preparation, which communicates a peculiar flavour
to the Saur Kraut at an after period.
In boiling it for the table, two hours is the period for it to be on
the fire. It forms an excellent nutritious and antiscorbutic food for
winter use.