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Sauerkraut

Shred the cabbage fine. Line the bottom and sides of a small keg with the green cabbage leaves, put in a layer of the cabbage about three inches thick, cover with four ounces of salt and pound down well, then another layer of cabbage and salt, and so on until the keg is full. Put a board on top of the cabbage and on this a heavy weight, and stand in a moderately warm place to ferment. The cabbage sinks when the fermentation begins and the liquor rises to the surface over the cover. Skim off the scum and stand the keg in a cool, dry cellar and it is ready to use. Cover it closely each time any is taken out. When you use it, wash it in warm water, and boil it with corned beef or salt pork the same as cabbage.

I quart of cut cabbage,