How long does it ferment?

4-5 weeks before it is ready for use.

Erken gives it as "recipe after W. Blumer".

Fermented cabbage (sauerkraut)

Sauerkraut is made from about 20 kg finely shredded white cabbage layered with 250 g salt and 2 tbsp juniper berries in a stoneware crock, pressed under a salt-water-wrung linen cloth, a wooden lid and a stone, and fermented for 4-5 weeks. From Erken's Stor kokebok (1949), p. 732.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 732 (falt i det fri)

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About the dish

Erken wants such a crock in every home, "it should become food of the people", and credits the recipe to W. Blumer.

How to make it

1
Shred
Shred the cabbage heads into fairly fine strips, leaving out the core.
2
Layer
Layer the shredded cabbage, salt and juniper berries in a stoneware crock and press down well.
3
Press and weight
Lay a linen cloth wrung out in salt water on top, then a wooden lid to press, and a heavy clean stone as weight.
4
Ferment
After 4-5 weeks the cabbage is ready. Keep a close eye on the crock.

Changes from the original

"Cabbage" is read as white cabbage. "1/4 kg salt" is written as 250 g.

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Frequently asked questions

How long does it ferment?: 4-5 weeks before it is ready for use.
Whose recipe is it?: Erken gives it as "recipe after W. Blumer".

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