INGREDIENTS

INSTRUCTIONS

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.  USDA Agriculture Information Bulletin No. 539 (rev. 1994)
*  Meal-Master format courtesy of Karen Mintzias  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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