Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1924-12-17
THESE ARE sAUERKRAUT DAYS

Fermented salt cabbage, commonly
called sauerkraut, is a form of food
which has much to commend it to
popular favor. The making of sauer-
kraut offers a good means of utiliz-
ing surplus stocks of cabbage, and at
the same time affords food which to
most people is both palatable and
wholesome. 1t also enables the house
wife to carry over into the winter
months a form of vegetable which
helps to vary the diet at time when
this often consists too largely of
meat.
For making sauerkraut in the home
4 or gallon stone jars constitute the
best containers, unless very large
quantities are desired, in which
case kegs or barrels may be used.
Select only mature, sound heads of
cabbage. After removing all decayed
or dirty leaves, quarter the heads and
slice off the core portion. For shred
ding, one of the hand shredding ma
chimes which can be obtained on the
market is much the best, although an
ordinary slaw cutter or large knife
will do.
In making sauerkraut the fermen-
tation is carried out in a brine made
from the juice of the cabbage which
is extracted by the action of the salt.
One pound of salt to every 40 pounds
of cabbage makes the proper strength
of brine to produce the best results.
This may be distributed as the cab
bage is packed in the jar, or it may
be mixed with the shredded cabbage
before being packed Thus, the dis
tribution of 2 ounces of salt to every
5 pounds of cabbage probably is the
best way to secure an even distribu-
ton. The cabbage should be packed
firmly but not too tightly in the jar
or key. When tull, cover with clean
cloth and a board cover or plate. On
the cover place weight heavy enough
to cause the brine to come up to the
cover. If the Jar is kept at a tenn
perature of about So degrees F., fer
mentation will start promptly.
scum soon starts on the surface. AS
it tends to destroy acidity and may in
jure the cabbage beneath, it should be
skinned off from time to time. If
kept at the temperature indicated the
fermentation should be completed in
from six to eight days.
After fermentation is complete, the
kraut should be set in a cool place.
If the cabbage is fermented late in
the fall, or if it can be stored in a
very cool place it may not be neces-
sary to do more than keep the surface
SKINNED and protected from insects,
etc. Otherwise, it will be necessary
to resort to measures to prevent
spoilage This may be done by one
of two methods: Q) A layer of hot
parafine may be poured over the sur
face, or as much of it as is exposed
around the cover. Properly applied
to a clean surface, this effectual1y
seals the jar and protects the con-
tents. After the fermentation is COM
plete, pack the kraut in glass jars,
adding enough of the kraut brine, or,
in lieu of this d weak brine may be
made by adding one ounce .of salt to
a quart of water, to completely fill
the Jars. Seal the jars tight, and
set them away in cool place. This
method of preserving sauerkraut is
much to be preferred. Kraut prop
erly fermented and stored in this
way has been found to keep through
out a season in good condition When
made commercially where conditions
and length of time cannot be con-
trolled the use of heat in the process
of canning is essential-United States
Department of Agriculture.