The Hartford republican. (Hartford, Ky.) 18??-1926, 1918-08-02
VEGETABLES
by THE USE OF BRINE

The use of brine in preparing veg
etables for winter use has much 10
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 sauerkraut 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 con-
tainer that is not made of metal and
is watertight. The vital factor in
preserving the material is the lastic
acid which develops in fermentation.
An important feature is that vegeta-
bles thus prepared may be served as
they are or they may be freshened
by soaking in clear water and cooked
as fresh vegetables says the Nation
al War Garden Commission.
Sauerkraut.
The outside leaves of the cabbage
should be removed, the core cut
crosswise several times and shred
ded very finely with the rest of the
cabbage. Either summer growth or
fall cabbage may be used. Imme-
diately pack into a barrel, keg or
tub, which is perfectly clean, or into
an earthenware crock four or FIVE
gallons. The smaller containers are
recommended for household use.
While packing distribute salt as uni
formly as possible using one pound
of salt to forty pounds of cabbage.
Sprinkle little salt in the container
and put in layer of three or four
inches of shredded cabbage and then
pack down with a wooden utensil
like a potato masher. Repeat with
salt, cabbage and packing until the
container is full or the shredded cab
bage is all used. Press the cabbage
down as tightly as possible and APP
ply cloth and then a glazed plate or
board cover which will go inside the
holder. If using a wooden cover Sc
lect wood free from pitch, such as
Eastwood. 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 the brine above
the cover.
Allow fermentation to proceed for
ten 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, IL con.
tainer is tapped, the fermentation is
complete. If there is scum it
should be removed. AS final step
pour melted paraffin over the brine
until it forms a layer from one
quarter to one-half inch thick to
prevent the formation of the scum
which occurs if the weather is warm
or the storage place is not we'll cool
ed. This is not necessary unless the
kraut is to be kept long time. The
kraut may be used as soon as bub-
bles cease to rise. If scum forms
and remains the kraut will spoil. Re-
move scum, wash cover and weights,
pour off old brine and add new. To
avoid this extra trouble it is wise
to can kraut as soon as bubbles cease
to rise and fermentation is complete.
Ito can, fill jars, adjuS: rubbers and
partly seal. Sterilize 100 minutes
in hot water bath for six minutes in
steam pressure outfit at five to ten
pounds pressure.)
Send 2-cent stamp for canning
and drying manual, thirty-two pages,
illustrated. Address Canning De-
partment Courier Journal, Louisville,
Ky.