Yerington times. [volume] (Yerington, Nev.) 1907-1932, 1917-08-18
BETTER SAUERKRAUT
Food Specialist Describes Revised
Process Which Makes Saving of
Early Cabbage Possible

That Sauerkraut can be made only
from late or fall cabbage is belief
general i'll many parts OF the country.
In connection with the recent an
nouncement of the fermentation
method OF preserving vegetables,
food bacteriologist OF the United Sta
ties Department OF Agriculture declares
that Sauerkraut of excellent quality
can be made from cabbage maturing
at any season OF the year. The es-
sential points under the revised meth
cd recommended by the specialist,
which, it is believed, also makes
superior product, are the use OF only
mature, sound cabbage, scrupulous
cleanliness throughout the process,
and proper care OF the surface OF the
brine after fermentation is completed.
This is the process:
Remove the outer green leaves OF
the cabbage, just as in preparing for
boiling. II an instrument for chop
ping is not available. quarter the head
md slice off the part of the core re-
naming on each quarter IncAsensivc
Shedding machines are now sol | up
III the market. but if these are not
AVAILABLE the quarter heads may be cut
into thin slices with a large knife.
Pack the shredded cabbage immediat-
,ly in a clean water-tight receptacle
such as cider or wine barrel. key, or
tub Except in the case OF large fam
lies, or gallon earthenware crooks
are preferable. This quantity after
opening can be used up before spoiE
age begins.
Al the cabbage is packed, salt at the
rate OF | pound TO ~ pounds OF cab
page should be added and distributed
evenly. When the barrel or crock is
nearly full the cabbage should be pres
sed down as firmly as possible and
covered with clean board. 1t is de-
SlTdI le, out not cSSSlitidi tii@t Nipti
be placed over the cabbage before the
cover is put into place. The salt soon
extracts a considerable amount of the
cabbage juice, and sufficient weight
of clean brick or stone should be ad-
ded to cause the brine to rise above
the wooden cover. Do not use lime
stone for weights as the action of the
acid produced by fermentation on
these substances destroys the keeping
quality of the brine. Tubs and covers
made of yellow or pitch pine should
not be employed as such woods cause
dsagreeable flavors.
The container then is set aside and
fermentation allowed to proceed un-
disturbed. Ii the weather is cool or
cold cellar is used, 3 to ) weeks may
be necessary for the fermentation to
be completed; il in warm room, 10
days to weeks. Scum should not be
allowed to grow on the surface OF the
brine. As soon as gas bubbles cease
TO rise the scum should be removed
and layer of hot melted paraffin "a
bout one-fourth to one-halt inch
thick should be poured upon the brine
while very hot.
If the Sauerkraut is made during
the fall and stored i'll cool place,
there is no absolute necessity for
layer of parailin. The low temporal
urc will prevent decomposition. The
popular idea that Sauerkraut made
from early cabbage will not keep is
based upon the fact, that the ierment-
alton occurs in warm weather and the
rapid growth of scum soon destroys
both brine and kraut, if the surface
is not properly protected. Vinegar at
the rate OF quart to Is pounds OF
cabbage will prevent decomposition
which sometimes takes the form OF
soft and slippery product.