yes. cabbage is salted as it is pressed down into a crock. a cover put down into the
crock to hold the cabbage below the level of the juice (weighted down). it "works"
itself over a week or more. but my Grma used to clean the scum that forms every
couple of days. http://waltonfeed.com/old/sauer.html
Ingrid

"Starlord" wrote:

In fact it's made of shreaded cabbage that's put in and aged in a barrel,
not sure if it's sal****er or something else, but when I was in Germany, the
eating places outside of town would have a fresh barrel just outside the
door and they'd get it from there for the orders of it and it was good too!



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