Preparation: Remove the bad outer leaves, cut the cabbage in halves, cut out the heart, slice the cabbage in fine shreds and put into a clean barrel or stone jar. First place whole cabbage leaves over the bottom of the jar or barrel, pack on a layer of sliced cabbage, strew it with salt and pepper-corns, pack on another layer and so on until the cabbage is all used up. Stamp it down firmly so the liquor will cover the cabbage, then cover it with a clean piece of white muslin, a board and a stone to hold it down. Look after it occasionally and clean the cloth, board and stone. After the cabbage has fermented enough, which you will know by its sour odor, put it into a cool place.
No. 84—PARSLEY.
- Green parsley
- Salt
Preparation: Wash the parsley, cut off the stems and wipe dry. Pack in layers with salt into jars, close the jars tightly and keep them like preserves.
Remarks: When using, soak in water to take out some of the salt and close the jar well every time.
No. 85—TO KEEP RED AND WHITE CABBAGE.
- Cabbage heads
- Paper
- Twine
Preparation: The cabbage heads must be firm. Remove all bad leaves, tie the heads in paper and hang them up in the cellar. They will keep all winter.
No. 86—PARSLEY, CARROTS, CELERY AND BORAGE FOR THE WINTER.
- Firm parsley roots
- Firm carrots
- Firm borage
- Firm celery roots
- Fine, dry sand