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SAUER KRAUT (another way)

Select sound solid cabbages, slice them across, and place the slices in a barrel in layers about four inches high; over each layer strew a handful of salt and some caraway-seeds. Press the whole down tightly, and when the barrel is full place a heavy weight upon the end. After standing a week, according to the temperature, the mass will begin more or less to ferment; and when the fermentation is over the barrel should be headed up. There is no vinegar used in the preparation.