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Sour Krout

Select solid, sound cabbage, and with a very sharp knife, shred or shave very finely. The cabbage should then be packed in a barrel in layers six inches deep; between the layers strew a handful of salt and a small teacup of carroway seeds; continue this until the barrel is filled; have it pressed very hard with a weight, put a very thick, strong cover over it, and a weight on the cover. Let the barrel remain in this way four weeks in winter, and not quite two in summer; about this length of time the cabbage will be in a state of fermentation, but not fit to use until fermentation has entirely ceased.

No vinegar used at all with this preparation. Some like mace, and allspice, and I think it a good addition. The Germans are exceedingly fond of this dish, and write souer kraut, or sauer kohl, which is sour herb, or sour cabbage.