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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

TO MAKE SAUERKRAUT
 

 Cut cabbage in halves or quarters, according to size. Then wash it and let it drain; cut with kraut cutter or knife. Have ready the vessel; put 4 gallons of cut cabbage in the vessel, sprinkle over 1 tablespoonful of salt; then' stamp with a kraut stamper.  Repeat this until the amount of kraut desired is in the vessel; then put clean cabbage leaves over the top: have a lid to fit the vessel, then put on a heavy press and let it ferment.

Sister Lizzie Kimmel, Elklick, Pa.