Or Sour-Kraut, is a German preparation of cabbage, fermented in layers, between which salt is laid, and the whole pressed closely down with weights for a few days, at the end of which it becomes acid, and the greater part of the juice is drawn off.

In preparing it, the outward leaves and the stalk are removed, the latter being sliced, and the whole cabbage cut into small pieces, which are pressed heavily down, and placed in barrels in a warm cellar until the fermentation is over: when that is complete, put the kraut into a cool place, and it will remain good for years. Some people think it improved by a mixture among the layers of caraway, whole pepper, and juniper-berries, or to have the barrels smoked with the latter.

It is extensively used throughout the northern parts of Europe, as a pleasant vegetable, particularly with salted meats and sausages; and is considered so excellent an antiscorbutic that it is largely employed in our navy. It requires nothing but care in the making; and, when properly prepared, may be served at any gentleman's table. Boil it for two hours, and skim the water; or change the water for gravy, and stew it.