SAUERKRAUT

a German preparation of pickled cabbage. Close heads of white cabbage. the outer leaves and cores removed, are cut in fine shreds, mixed with salt in tubs or tanks (sometimes also with pepper and other spices—as caraway-xeed) and allowed to ferment. It is then canned, or saturated with strong brine and packed in barrels. It is eaten in various ways, generally boiled or braised with meats. Previous to cooking, it is squeezed as dry as reasonably po ible. If it is too sour, it should be washed—as should all bought sauerkraut of any condition. Sauerkraut should be kept in the cellar or other cool place where the temperature is not above 50° Fahr. and should not be allowed to become dry—it should be moist all the way through all the time. Evaporation may be offset by the addition of salted water.