Sauerkraut

Sauerkraut, a preparation of the common white cabbage, in extensive use in Germany and the north of Europe. The cabbages are gathered when they have formed firm white hearts, are sliced or cut fine, and then placed in a succession of thin layers in a cask, each layer being sprinkled with fine salt, to which some add juniper-berries, cumin-seed, caraway-seeds, or other condiment. A board is placed on the top, with a heavy weight, so as to press the whole down firmly, but gently; and here long fermentation takes place. Sauerkraut is generally eaten boiled, in the same way as fresh cabbage, but is sometimes sweetened. Sauerkraut is also made of red cabbage.