Show HOW TO MAKE sauerkraut the makings making ot of sauerkraut offers a good means of utilizing all surplus oplus stocks ot of cabbage arid and at the same time enables the housewife to carry over into the winter months a vegetable food that helps to vary the diet at a time when meat Is often too loo largely used ii i unless very large quantities are desired 4 or 6 gallon stone jars are the best containers the united states department of abric agric agriculture alture recommends the following method select only mature sound heads ot of i ab abbage liage quarter them arid and slice off llie iho core portion and shred anor an ordinary 1 slaw cutter or a largo large knife will do one pound of salt tor for every 40 0 i of cabbage makes the p roper proper strength of brine to produce the best results this may be distributed as the cabbage is packed in the jar or it may be mixed with the shredded cabbage before being packed the cabbage should be packed firmly but I 1 not too tightly when full cover the jar with a clean ciot cloth and a board cover or plate on the cover place a weight heavy enough to cause the brine to come up to the cover it if the jar is kept at a temperature of about 86 degrees F fermentation will start promptly and should be completed in from 6 to 8 days A scum soon forms on the surface which should be skimmed off from time to time after fermentation is complete kraut should be set in a cool place it if the cabbage is fermented late I 1 in the fall or it if it can be stored in a very cool place it may noibe necessary to do more than keep the surface skimmed and protected otherwise it will be necessary nbc essary to take measures to prevent spoilage this may be done by one of two methods 1 A layer of hot paraffin may be poured over the surface or as much ot of it as is exposed around the cover properly applied to a clean surface this effectually seals the jar and protects the contents from contamination 2 after the fermentation s coin complete pack the kraut in glass jars or cans adding enough of the kraut brine or a weak brine made by adding 1 ounce of salt to a quart of water to completely fill the jars seal the jars tight and set them away in a cool place |