Cabbage, Sauerkraut.—This is a favourite German pickle and is not at all difficult to prepare, granted a little care. Choose large firm cabbages with good white hearts, and leave these in a cool corner of the cellar for a day or two before using them. Meanwhile line a crock, or a small keg, with cabbage or vine-leaves, then shred the cabbages down very finely into the keg, sprinkling fine salt pretty evenly between the layers. (Be careful not to use too much salt, or the kraut will not ferment properly. A good handful will be enough for a fairly large crock.) Press the shredded cabbage down very tight, and close, as you put it in, and when the crock is as full as it can possibly hold, sprinkle a little more salt over the top, then cover it all over, first with cabbage or vine-leaves, then with a doubly folded clean cloth. Now put a wooden cover over the top, weighting this down well with a heavy weight, and set the crock in a warm cellar till it starts fermenting, i.e. when little white bubbles form on the surface of the mass. Now transfer the keg to a cooler place and leave it till the brine dries into a firm crust over the top, when it is ready for use. Once a week the leaves at the top must be renewed, and the linen cloth well washed in cold water, and put back. This is the common way of making this, but little alterations are made in various families, as for instance the addition of carraway seeds, juniper berries, &c. Use a wooden spoon for lifting it out, and see that there is always just sufficient brine to cover the cabbage, and be particular about keeping it covered with the linen cloth and the weighted board.