Barrels having held wine or vinegar are generally used in which to prepare sour-crout, but it is better to have a special barrel for the purpose. Slice white and firm cabbages into fine shreds. There are instruments for this purpose. At the bottom of the barrel place a layer of coarse salt, and add alternately layers of cabbage and salt, being careful to have one of salt on the top. As each layer of cabbage is added, it must be forced down with blows of a heavy pestle, fresh layers being added as soon as the juice floats on the surface. The cabbage should be seasoned with a few grains of coriander, juniper berries, etc. When the barrel is full it must be put in a dry cellar, and covered with a cloth, under a plank, on which heavy weights are laid. At the end of a few days it will be gin to ferment. During this process the pickle must be drawn off and replaced by fresh, until the liquor becomes clear. This should be done every day. Finally, renew the cloth, wash the cover, replace the weights, and let stand for a month. By that time the sour-crout will be ready for use. Care must be taken to let the least possible air enter the sour-crout, and to have the cover perfectly clean. Each time the barrel has to be opened it must be carefully closed again. To neglect these pre cautions may ruin the operation.

Sour-crout is often fried in the same manner as fried cabbage, excepting that it is first boiled until soft in just enough water to cook it. Vinegar should be added after frying.