Milford chronicle., 1935-11-08
SAUERKRAUT, AN
EXCELLENT FOOD

These fall days people who have
late gardens are putting by for win
tel use all available foodstufis by
canning on storing.
Cabbage Is the one leafy vegetable
that lends itself TO storage, says Miss
Pearl Macdonald, Extension Service,
University Of Delaware,
Cabbage is an excellent and mex
pensive food. It is rich in minerals
calcium and phosphorus needed
for good growth and maintenance Of
bones and teeth as well as iron so
necessary for the blood. In addi-
ton, cabbage is a good source of
Vitanins especially C-the Vitamin
which prevents scurvy. Cabbage,
also, is one OF the roughage foods,
which promote good intestinal hy-
giene.
Since cabbage can be served raw
or uncooked, none Of the food value
"a lost. This adds to its value as a
winter food when there are not so
many leafy greens available.
Another excellent use of cabbage
is in the form of sauerkraut, which
is, as we all know, a fermented
product. In the process Of fermen-
tation, however, the food value of
the cabbage is not destroyed. Salt |
is used in the making Of kraut and |
as fermentation proceeds Tactic acid
is developed. This gives kraut a
mild acidity which safeguards
against the loss of vitamins in cook
ing and, furthermore, helps to main
tain good intestinal hygiene. Kraut, 7,
like cabbage, is a good roughage
food.
A noted physician has said:
Spinach may be the broom of the
stomach, but sauerkraut Is the vac
uum cleaner"
TO Make Sauerkraut
Kraut is easily made. Shred the ,
cabbage quite fine with a slaw cut
ter. Put layer one to two inches ,
deep In a stone crock say a five gal !
Ion size). Sprinkle lightly with salt ;
and tamp the layer with an Old-fash-
ioned wooden potato masher. Plan
to use l cup salt to 20 pounds OF !
cabbage. Continue to pack the cab
bage in layers and sprinkle lightly =
with salt and tamp each layer with
the potato masher until the juice :
comes to the level of the kraut. The 5
kraut should come within four or :
five inches of the top of the crock J
Cover with a double layer of cheese
cloth, put over this a plate and =
weigh down with clean. heavy :
stone. Let the crock stand in a q
warm room until fermentation is q
complete. Then place in a cool
place. Fermentation requires two or a
.hree weeks. The scum which forms \
IN top of the graut can be removed Z
rom time to time and the cheese
10th washed. F
Ways To Use Sauerkraut h
Kraut is always delicious eaten Il
'aw like any salad. If not quite as a
art as some desire a little lemon
uiee or vinegar may be added. For n
urther variation, there may be add
ID little brown sugar; or, chopped fl
elery; or, chopped stuffed olives; p
IT chopped sweet green peppers; <Or 81
. little Mayonnaise salad dressing;
" a combination Of any of these. Il
Also French or cooked salad dress al
ng may be added to uncooked kraut. ! NJ
Sauerkraut and Spare Ribs fc
Put in kettle layer about saner-
raut and spare ribs. Cover closely h;
nd simmer until meat is done. II er
he kraut is juicy enough, no water re
eed be added.
Baked Sauerkraut e6
In a baking dish. put layer about c,
kraut and lean fresh pork well IN
sasoned with salt and pepper, un-
filed having layer of pork on he
ip. Add sufficient water to bake PF
Y hours. Sausage and kraut may tiy
! used in the same way.
Peppers Stuffed With Sauerkraut p,
Chop kraut fine, drain well. Mix or
it'll chopped cold lean roast pork III.
pork chopped. Fill halves of 70.
veet green peppers which have
zen parboiled or minutes, cover bo,
ith buttered crumbs and place on or.
ok in baking dish with about l
ch of water, cover dish and bake q,
oven. The pork may be omitted if a.
sired Al