The Republican. [volume] (Oakland, Md.) 1877-current, 1940-10-03
Homemakers' Column
Edited by Miss Mildred Barton, Home
Demonstration Agent for Garrett
County, Oakland.
Sauer Kraut Making

There are HOHeHdheIS WHO prepare
sauerkraut year after year, without
really understanding what happens to
the cabbage when it becomes kraut.
Chemists in the U. S. Department of
Agriculture explain that the salt,
which is mixed with the shredded cab
bage draws out the juice which con-
tains sugar. Then the bacteria fer
ment the sugar and form Tactic acid;
and the kraut takes on its distinctive
Aavo and texture.
When sauerkraut is not made cor.
rectly, there is a chance that other
types Of bacteria will also grow and
cause the kraut to spoil. SO sauer-
kraut making is a process of helping
one kind of bacteria to grow and pre-
venting other kinds from developing
It was once the custom to keep the
sauerkraut in a crock OF barrel in the
celar, but the modern way is to use
glass Jars that hold just enough kraut
for single meal. If you have the
sauerkraut in glass jars, there is no
need to waste the top layer that turns
soft and brown in an open crock OF
barrel Jars with glass lids, that
clamp down, are preferred. The salt
in sauerkraut will corrode metal lids.
If there is cool storage place and
the sauerkraut is to be used during
the winter, you can make the kraut
right liz the jars. Mix the shredded
cabbage with the salt ounces of salt
to 10 pounds of cabbage-and pack it
into the jars. Place the rubbers and
lids on the jars, but do not seal tight
ly. Have an enamel pan under the jars
to catch the juice that bubbles out.
Let the kraut stand for two or three
days until there is good gas formation.
Then pour the juice back, and seal the
jars. Allow the kraut to ripen for
month or six weeks, and then it is
ready to serve.
When sauerkraut is to be kept until
summer, it's best to make it in a crock
or barrel and later put it in jars. Let
the kraut ferment for about 10 days
and it will be ready for canning. Have
the sauerkraut thoroughly hot, and
then fork it into the jars. Put the rub
hor- nuJ lido ~, +bo T. re hut do ,,o+
seal. Place the jars in a bath of boil
ing water and continue heating for
about 5 minutes, until the water re-
turns to boiling. Then seal the jars
and continue heating them in the
water bath-10 minutes for quart jars,
end Is minutes for two-quart jars.
There's modern trend in cooking
Sauerkraut, too. Many cooks prefer
to cook kraut like other vegetables
for only short time. Planning is a
convenient and quick method. Simply
place the kraut in a frying pan with
some hot fat, cover, cook for about 5
minutes. Add celery seed or carawey
seed to make really savory dish.
Another method is to cook the
sauerkraut in a covered pan with
very tart apple chopped and mixed
with the kraut. Tuck some frank
futers into the sauerkraut and cook
until the "wienies" are piping hot all
through. Some like sauerkraut es-
pecially well with turkey, goose, and
other poultry. Other cooks put the
sauerkraut in a baking dish with
layer of spareribs over the top, and
heat in a moderate oven-turning the
spareribs to get them cooked through
and brown on both sides. Another idea
is to scallop the sauerkraut with maca-
Ioni and cooked sausages or bits Of
ham.
Kraut is a fairly good source of
minerals, especially calcium, and it
usually contains some vitamin c.
Short cooking or panning is the best
way to retain this vitamin C. The
sauerkraut juice, which commercial
Gamers put up separately, also con-
tains a good share of the minerals.
II. d. A. Schedule
Tuesday, October 8-Homemakers
Achievement Day at Deer Park, 1915
a. m.
Thursday, October 10 Mt. Lake
Loeb Lynn Homemakers club, 200 p.
M
Friday, October 11-Jennings All
club 800 p. m. Manadier Ridge All,
400 p. m.
Saturday, October 12-Oakland
Junior All club, 1000 a. m.