Sauerkraut (Choucroute).—This is a German form
of pickled cabbage much liked abroad, and gaining
in popularity even here. It is generally bought
ready prepared, but the process is not a difficult
one. For this choose large, firm, and white cabbages,
trim off the outside and all damaged leaves, and
wash it well in plenty of well-salted water. Now shred
it down very finely, removing all the tough stalks;
wash the discarded green outer leaves (not the damaged
ones) carefully in cold salted water, then with them
line neatly a firkin or clean wooden tub, and place
on this a layer of the shred cabbage, then a layer of
salt; continue these layers till the tub is nearly
full, pressing down the shredded cabbage with your
fist or a potato masher, so as to pack it as closely
as possible. Now cover the cabbage with a clean
board, set a heavy weight on this, and leave it in a
cool dry place for six weeks. A pint of salt to the
peck of cabbage is the usual proportion, and to this
many German housewives add peppercorns and a
little powdered coriander seed. To cook it, wash
the required amount thoroughly in two or three
waters till it is only pleasantly salt, then put it on
in plenty of boiling water, and let it cook steadily
till tender, when it must be drained, and served on a
hot vegetable dish. Any left over can be fried in
butter, or dripping, or minced and heated with a little
butter, cream, or good meat gravy. Abroad it is
usually cooked with a piece of pickled pork, bacon,
or sausages, and served with the meat upon it. It
is especially good with sausages.