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   Amount  Measure       Ingredient -- Preparation Method
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   A 1-gallon container is needed for each 5 pounds of
   fresh vegetables. Therefore, a 5-gallon stone crock is
   of ideal size for fermenting about 25 pounds of fresh
   cabbage or cucumbers. Food-grade plastic and glass
   containers are excellent substitutes for stone crocks.
   Other 1- to 3-gallon non-food-grade plastic containers
   may be used if lined inside with a clean food-grade
   plastic bag. Caution: Be certain that foods contact
   only food-grade plastics. Do not use garbage bags or
   trash liners. Fermenting sauerkraut in quart and
   half-gallon Mason jars is an acceptable practice, but
   may result in more spoilage losses.
   Cabbage and cucumbers must be kept 1 to 2 inches under
   brine while fermenting. After adding prepared
   vegetables and brine, insert a suitably sized dinner
   plate or glass pie plate inside the fermentation
   container. The plate must be slightly smaller than the
   container opening, yet large enough to cover most of
   the shredded cabbage or cucumbers. To keep the plate
   under the brine, weight it down with 2 to 3 sealed
   quart jars filled with water. Covering the container
   opening with a clean, heavy bath towel helps to
   prevent contamination from insects and molds while the
   vegetables are fermenting. Fine quality fermented
   vegetables are also obtained when the plate is
   weighted down with a very large clean, plastic bag
   filled with 3 quarts of water containing 4-1/2
   tablespoons of salt. Be sure to seal the plastic bag.
   Freezer bags sold for packaging turkeys are suitable
   for use with 5-gallon containers.
   The fermentation container, plate, and jars must be
   washed in hot sudsy water, and rinsed well with very
   hot water before use.
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ
   * USDA Agriculture Information Bulletin No. 539 (rev.
   1994) * Meal-Master format courtesy of Karen Mintzias
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