DRY ALL FOOD THAT CAN BE DRIED 



29 



FERMENTATION AND SALTING 



The use of brine in preparing vegetables 

 for winter use fias much to commend it to the 

 household. The fermentation method is in 

 general use in Europe, and is becoming better 

 known in this country as a 

 means of making sour-crout 

 and other food products 

 which do not require the 

 containers used for canning. 

 No cooking is required by 

 this process. Salt brine is 

 the one requirement. The 

 product may be kept in any 

 container that is not made 

 of metal and is water-tight. 

 The vital factor in preserv- 

 ing the material is the lactic 

 acid which develops in fer- 

 mentation. 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. 



Sour-crout 



The outside leaves of the cabbage should be 

 removed, the core cut crosswise several times 

 and shredded very finely with the rest of the 

 cabbage. Either summer growth or fall 

 cabbage may be used. Immediately pack 

 into a barrel, keg or tub, which is perfectly 

 clean, or into an earthenware crock holding 

 four or five gallons. The smaller containers 

 are recommended for household use. While 



packing dis- 



as possible and apply a cloth and then a 

 glazed plate or a board cover which will go 

 inside the holder. If using a wooden cover 

 select wood free from pitch, such as basswood. 



tribute salt 

 as uniformly 

 as possible, 

 using 1 

 pound of 

 salt to 40 

 pounds of 

 cabbage. 

 Sprinkle a 

 little salt in 

 the con- 

 tainer and 

 put in a lay- 

 er of 3 or 4 

 inches of 

 shredded 

 cabbage and 

 pack down 

 gently 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 



Fig. 23. Arrangement of cover on 

 crock containing fermented products. 

 Note the use of paraffin, board and 

 clotli. 



Fig. 22. Articles used in fermenting vegetables. 



On top of this cover place stones or other 

 weights (using flint or granite and avoiding 

 the use of limestone or sandstone). These 

 weights serve to force brine above cover. 



Allow fermentation to proceed for 10 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 fermentation starts and repeat 

 this daily if necessary to keep this film 

 from becoming scum. When gas bubbles 

 cease to arise, if container is tapped, the 

 fermentation is complete. If there is scum it 

 should be removed. As a final step pour 

 melted paraffin over the brine until it forms a 

 layer from y^ to yi 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 

 crout is to be kept a long time. The crout 

 may be used as soon as the bubbles cease to 

 rise. If scum forms and remains the crout 

 will spoil. Remove scum, wash cloth cover 

 and weights, pour off old brine and add new. 

 To avoid this extra trouble it is wise to can 

 the crout as soon as bubbles cease to rise 

 and fermentation is complete. (To can, fill 

 jars, adjust rubbers and partly seal. Steril- 

 ize 120 minutes in Hot-water Bath or 60 

 minutes in Steam Pressure Outfit at 5 to 10 

 pounds pressure.) 



SALTING WITHOUT FERMENTATION 

 Preserving cabbage, string beans and greens 

 for winter use by salting is a method which has 

 long been used. To do this the vegetables 

 should be washed, drained and weighed. The 

 amount of salt needed will be one-fourth 

 of the weight of the vegetables. Kegs or 



