. Home canning & drying of vegetables & fruits . tribute saltas uniformlyas possible,using 1pound ofsalt to 40pounds alittle salt inthe con-tainer andput in a lay-er of 3 or 4inches ofshreddedcabbage andpack downgently with awoodenutensil like a potato masher. Repeat with salt, cabbage and packing until thecontainer is full or the shredded cabbage isall used. Press the cabbage down as tightly Fig. 23. Arrangement of cover oncrock containing fermented the use of paraffin, board andcloth. Fig. 22. Articles used in fermenting vegetables. On top of this cover place
. Home canning & drying of vegetables & fruits . tribute saltas uniformlyas possible,using 1pound ofsalt to 40pounds alittle salt inthe con-tainer andput in a lay-er of 3 or 4inches ofshreddedcabbage andpack downgently with awoodenutensil like a potato masher. Repeat with salt, cabbage and packing until thecontainer is full or the shredded cabbage isall used. Press the cabbage down as tightly Fig. 23. Arrangement of cover oncrock containing fermented the use of paraffin, board andcloth. Fig. 22. Articles used in fermenting vegetables. On top of this cover place stones or otherweights (using flint or granite and avoidingthe use of limestone or sandstone). Theseweights serve to force brine above cover. Allow fermentation to proceed for 10 daysor two weeks, if the room is warm. In acellar or other cool place three to five weeksmay be required. Skim off the film whichforms when fermentation starts and repeatthis daily if necessary to keep this filmfrom becoming scum. When gas bubblescease to arise, if co
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1919
