The West Virginian. [volume] (Fairmont, W. Va.) 1914-1974, 1917-06-15
10 Preserve Vegetables By
The Fermentation Method

lea7es-about an inch thick. If any
spoilage should occur on the surface,
this layer will protect the vegetables
beneath. Press down with clean
board weighted with bricks or stone.
Do not use limestone or sandstone.
Make a brine by adding / pound of
salt to 10 quarts Of water. To each 10
quarts of brine so made add % Of a
quart Of vinegar. The vinegar is used
primarily to keep down the growth OF
Injurious bacteria until the Tactic acid
ferment starts, but it also adds to the
flavor. Add sufficient brine to cover
the material and 2allow to stand "a
hours. Then make alright, as describ-
ed below. The time necessary for COM
plete fermentation to occur depends
upon the temperature. In a warm
place only five days to week may be
necessary; in cool cellar three to
four weeks.
Beets and String Beans.
The strings should be removed from
string beans before they are put up.
Beets, of course, require careful wash;
ing to remove all dirt before brining.
II it is desired, when finally the beets
or string beans are to be eaten, to wash
out the brine and serve them as fresh
vegetables, the addition of spice when
they are put up is not necessary. Pro-
cead az with CucunberS.
Make the Containers Air!tisht.
There always will be more or less
bubbling and foaming of the brine dur
ing the first stages OF fermentation.
After this ceases thin film will ap'
pear which will spread rapidly over
the whole surface and deevlop quickly
into heavy, folded membrane. This
scum is a growth Of yeast.like organ
isms which feed upon the acid formed
by fermentation. If allowed to grow
undisturbed 1t will eventually destroy
all the acid and the fermented mate
rial will spoil. To prevent this scum
from forming it is necessary to ex-
clude the air from the surface of the
brine. This should be done by either
of two methods, "a hours after the
vegetables have been packed.
Perhaps the best method is to cover
the surface = over the board and
around the weight - with very hot,
melted paraffin. If the paraffin is suf-
flciently hot to make the brine boil
when poured upon it, the paraffin will
form smooth, even layer before
hardening. Upon solidifying, it effects
an alright seal. Oils, such as cotton
seed oil or the tasteless liquid petro'
leum, may also be used for this pur'
pose. AS measure of safety with
crooks, it is advisable to cover tie top
with a cloth soaked in melted paraf-
fin. Put the cover in place before the
paraffin hardens.
The second method, which may be
used with barrels or kegs, is to pack
the container as full as possible and
then replace the head. In using this
method for fermentation Of beets, Gu
culnbers, or string beans, add the board
and weights as described above and al.
low to stand for "a hours before head
ing. During this period most Of the
gas first formed escapes and the con-
tainer then may be headed up tight,
first removing the board and weights,
Then bore an inch hole in the head and
fill the barrel with brine, allowing no
air space. Allow bubbles to escape.
Add more brine If possible, and plug
the vent tight. If the barrel does not
leak, fermented products put up in
this manner will keep indefinitely.
After sealing with paraffin the con.
tainers should be set where they will
not be disturbed until the con tents are
to be used. Any attempt to remove
them from one place to another may
break the paraffin seal and necessi-
tate reseallng. If the containers are
not opened until cold winter weather,