29 
DRY ALL FOOD THAT CAN BE DRIED 
FERMENTATION AND SALTING 
The use of brine in preparing vegetables 
for winter use has 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- 
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 
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. 
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 ^ to 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 
Fig. 23. Arrangement of cover on 
crock containing fermented products. 
Note the use of paraffin, board and 
cloth. 
