Sauerkraut
Ingredients
Directions
Layer cabbage leaves in a container.
Sprinkle coarse sea salt between the layers.
Press down on the layers to bruise them and release their juices.
Allow the mixture to ferment until acids form.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
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