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Cabbage
shredders were staples in homes across all
ethnicities. In order to make sauerkraut,
the user would shred the cabbage, then bang
in down in the barrel to release the juices.
The cabbage juices mixed with the slat would
make its own brine. After the brine was
ready, they would cover the barrel with
a board and weigh it down with a stone to
keep the sauerkraut under the brine. Whenever
people would need sauerkraut, they would
simply take it out of the barrel. The sauerkraut
kept all winter this way, which made it
a staple among the whole community.
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