Ogden Daily Standard | 1917-10-20 | Page 19 | Sauerkraut

9, , Sayerkras iH Because this year's crop of cabbage ! will be very large, today's bulletin of ' the National Emergency Food Garden jjH : commission, co-operating with this pa- '. per in a nation-wide food conservation : campaign, urges the housewives to 1 I make plenty of sauerkraut for winter 1 use- ftH; The fermentation process of making Bauorkraut is simple and is preferred fc k' many to the salting method. The outside leaves and the core of tho cub- H i bage should be removed and the rest shredded very finely. Either summer growth or fail cabbage may be used. Immediately pack into a barrel, keg or tub, which is perfectly clean, or into an earthenware crock holding four or five gallons. The smaller containers contain-ers arc recommended for household use. While packing distribute salt as uniformally as possible, using one pound of salt to 40 pounds of cabbage. When the container is almost filled press the cabbage down as tightly as possible and apply a board cover which will go inside the holder. For this cover cov-er select wood free from pitch, such as basswood. Glazed plates make excellent excel-lent covers. 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 10 days or two weeks, if the room is warm. In a cellar or other cool place three or 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 bub-bles cease to arise, the fermentation is complete. If there is scum it should be removed. remov-ed. As a final step pour melted paraffin paraf-fin over the brine until It forms a layer from one-quarter to one-half Inch thick to prevent the formation of scum, if the weather is warm or the storage place is not well cooled. This is not necessary unless the kraut is to bo kept a long' time. The kraut may be used as soon as the bubbles cease to rise.