Sauer Kraut (how to make) # 2

From an
1888
cook book
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.

...... In Germany, and in all countries colonised by Germans, this
preparation is used in enormous quantities. It is proven to be very
wholesome, and ships' crews on long voyages find it excellent as a
preventive from scurvy. It is much relished by persons not of the
German family. We give the most approved method of making it:
.

The head of White Winter Cabbages,
after removing the outer leaves,
are to be cut into fine shreds
and spread out upon a cloth in the shade.
A cask which has had Vinegar in it is to be selected,
or,
if none can be had, the inside should be rubbed with
Vinegar or Sour Kraut Liquor.
A layer of Salt is to be put in the bottom of the cask;
Caraway Seeds are to be mixed with shreds of Cabbage,
and they are to be packed in the cask
to the depth of 4 to 6 inches;
and layers of this kind,
with Salt between each layer, are added,
till the cask is full,
stamping them down with a wooden stamper,
as they are put in,
into half their original bulk.
Some mix a little Pepper
and Salad Oil
with the Salt;
some Salt is to be put on the top
and some of the outside Leaves of Cabbage.
About 2 lbs. of Salt are necessary
for 20 middling sized Cabbages.
The head of the barrel is to be placed upon
the Cabbage leaves,
and must be loaded with heavy stones.
A common method is for a man
to put on clean wooden shoes,
and tread the Cabbage down in the cask.
A fermentation will take place,
and some Juice will be given out,
which is green,
muddy,
and fetid;
this rises to the surface,
and is to be replaced with fresh Brine.
When the fermentation is over,
the casks are closed up.
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Note:
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I, myself am not familiar
with this process.