Emily Dickinson Lexicon

CROUT, or KROUT, n. [G. kraut, cabbage, an herb; D. kruid.]

Sour crout is made by laying minced or chopped cabbage in layers in a barrel, with a handful of salt and caraway seeds between the layers; then ramming down the whole, covering it, pressing it with a heavy weight, and suffering it to stand, till it has gone through fermentation. It is an efficacious preservative against scurvy in long voyages. – Encyc.