Is your sauerkraut recipe the best? It probably is! Those who don't have sauerkraut in their house are no kind of host, say the old books. How was cabbage pickled 100 years ago?
Cabbage is mixed in the tub usually on Mitrov's Day. Rarely before, and maybe later. The tub is washed well beforehand, and the heads are cleaned of the outer burnt leaves, and then they are also washed. The heads are arranged by turning the root upwards. The root must be cut off, but not quite to the head. When the tub is filled with cabbage, it is well salted (a kilo of salt per 100 kg of water), and then "filled". The water used to fill the cabbage must be clean and fresh. When it has fallen asleep like that, it is then pressed with a heavy stone and covered.
If someone wants his cabbage to pickle as soon as possible, he cuts it with an ax into small pieces, puts them in a saucepan, salt and scalds with hot water and arranges to stand somewhere near the fire. Cabbage like this is eaten cooked or uncooked, if it is raw, and then it is called secavac.
Our people say that a host who doesn't have brine in his tub in winter, and onions in his bed in summer, is no host at all.
Source: Stanoje M. Mijatović, Serbian folk dishes (with an appendix on drinks) in Levč and Temnić, edited by Dr. Jovan Erdeljanović, published in Belgrade, 1908. Published for informational purposes.
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