Semi-weekly herald., 1917-07-05
BETTER sAUERKRAUT.
n ID IA n

That sauerkraut can be made only
nom late fall cabbage is belief
general in many parts of this coun-
~. In ,onnection with the recen
method of preserving vegetables,
food bacteriologist of the United
States department of agriculture de
clarcs that sauerkraut of excellent
quality can be made from cabbage
maturing at any season of the year.
The essential points under the revised
method recommended by the special
ist, which, it is believed, also makes
u superior product, are the use of
only mature sound cabbage, scrupu
lous cleanliness thruout the process,
and proper care of the surface of the
brine. after fermentation is complet-
ed This is the process;
the cabbage, just as in preparing
for boiling. If an instrument for
chopping is not available, quarter the
heads and slice off the part of the
core remaining on each quarter. In
expensive shredding machines are
now sold upon the market, but if
these are not available the quarter
heads may be cut into slices with
large knife. Pack the shredded cab
bage Immediately into clean, water
tight receptacle, such as a cider OF
wine barrel, keg or tub. Except in
the cases of large families four or
five gallon earthenware crooks are
preferable. This quantity after open
ing, can be used before spoilage be-
gins.
AS the cabbage is packed, salt at
the rate of one pound to 40 pounds of
cabbage should be added and distrib-
uted evenly. When the barrel or
crock is nearly full, the cabbage
should be pressed down as firmly as
possible and covered with clean
board. 1t is desirable, but not essen
tial, that a cloth be placed over the
cabbage before the cover is put into
place. The salt soon extracts con
siderable amount of the cabbage juice
and sufficient weight of brick or
stone should be added to cause the
brine to rise above the cover. Do
not use limestone or sandstone for
weights, as the action OF the acid pro-
duced by fermentation on these sub
stances destroys the keeping quality
of the brine. Tubs and covers made
Of yellow or pitch pine should not
be employed as such woods cause dis
agreeable flavors.
The container then is set aside and
fermentation allowed to proceed un-
disturbed. If the weather is cool or
cold cellar is used, three to five
weeks may be necessary for the fer
mentation to be completed; If in
warm room, 10 days to two 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 n layer Of hot
melted paraffin about one-fourth to
one-half inch thick should be poured
upon the brine while very hot.
If the sauerkraut is made during
the fall and stored in cool place,
there is absolutely no necessity for a
layer Of paraffin. The low tempera-
ture will prevent decomposition. The
popular idea that sauerkraut made
from early cabbage will not keep Is
based upon the fact that the fermen-
tation occurs in warm weather and
the rapid growth of scum soon de-
stroys both brine and kraut, II the
surface. is not properly protected.
Vinegar at the rate Of one quart to
25 pounds Of cabbage will prevent
decomposition which sometimes takes
the form Of soft and slippery pro-
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