No. 3898 — Shredded Sauerkraut

Do not rush to harvest while weather is warm. Once frosts begin, bring cabbage into the vegetable cellar. First prepare chopped grey cabbage, then, according to an old custom, wait for a new moon before shredding firm tight heads.

The source claims sauerkraut begun at the new moon stays crisp, while that made in the last quarter turns softer. Cut off outer leaves, halve the heads and shred with sharp knives or a shredding machine.

Rinse shredded cabbage in a large sieve with cold clean water and allow to drain.

Pack in layers in a tub, scattering each with a small handful washed salt and a handful caraway. Pound with a dedicated wooden pestle until juice appears.

The author adds a glass of very salty water to every layer to increase the brine and intersperses slices of carrot and apple, lingonberries or cranberries. Excessive pounding makes the cabbage too soft.

After filling the tub, twice a day pierce six or seven holes all the way to the bottom with an oak or birch stick to let strong-smelling gases escape.

After two weeks cover with cabbage leaves, add a wooden disk and weight with a stone. The tub should stand somewhere fairly cold from the outset so the cabbage sours slowly but never freezes in winter.

Wash fermentation tubs meticulously. The original seals cracks inside with rye-flour dough and coats the outside with resin.

For a tub holding 15 vedros, the source gives nearly 1 garnetz salt, plus a total of 1 garnetz (¼ vedro) water salted with 1 pound salt, poured over the layers in portions.

For the same 15-vedro tub it gives 4½–6 glasses caraway seed.

Use the sauerkraut in shchi, as a salad with roasts or sausages.