FERMENTATION AND SALTING. 35 



FERMENTATION AND SALTING. 



The use of brine in preparing vegetables for winter use is much 

 to be commended to the household. The fermentation method is 

 in use in Europe, and is beginning to be better known in this 

 country as a means of making sauerkraut and other food products. 



No cooking is required by this process. Salt brine is the one 

 requirement. The product may be kept in any container which is 

 not made of metal and is water-tight. The vital factor in preserving 

 the material is the lactic acid which develops in fermentation. An 

 important feature is that vegetables thus prepared may be served 

 as they are or they may be freshened by soaking in clear water and 

 cooked as fresh vegetables. 



Sauerkraut. 



The outside leaves of the cabbage should be removed ; then cut 

 crosswise several times and shredded very fine with the rest of the 

 cabbage. Immediately pack into a barrel, keg, or tub which is per- 

 fectly clean, or into an earthenware crock holding 4 or 5 gallons. 

 The smaller containers are recommended for household use. While 

 packing distribute salt as uniformly as possible, using I Ib. salt to 

 40 Ib. cabbage. Sprinkle a little salt in the container and put in a 

 layer of 3 or 4 inches of shredded cabbage, and then pack down with 

 a wooden utensil like a potato-masher. Repeat with salt, cabbage, 

 and packing until the container is full or the shredded cabbage is 

 all used. Press the cabbage down as tightly as possible and apply 

 a cloth and then a glazed plate or a board cover. If using a wooden 

 cover, select wood free from pitch. On top of this cover place 

 stones or other weights (use granite and avoid the use of limestone 

 or sandstone). These weights will serve to keep the brine above 

 the cover. 



Allow fermentation to proceed for ten days or two weeks if the 

 room is warm. In a cellar or other cool place three to five weeks 

 may be required. Skim off the film which forms when fermenta- 

 tion starts, and repeat this daily if necessary to keep this film from 

 becoming scum. When bubbles cease to arise, if container is tapped, 

 the fermentation is complete. If there is scum it should be removed. 

 Pour melted paraffin over the brine until it forms a layer from ^ 

 to y 2 inch thick to prevent the formation of the scum which occurs 

 if the weather is warm or the storage-place is not well cooled. This 

 is not necessary unless the kraut is to be kept a long time. The 

 kraut may be used as soon as the bubbles cease to rise. If scum 



