Making Fermented Pickles

Small pickles are usually designated as gherkins. Those of very small size are sometimes called midgets

A brine in which a fresh egg just floats is approximately a 10 per cent solution

EFFECT OF TOO MUCH SALT ON SAUERKRAUT
Perhaps the most common cause of failure in making sauerkraut is the use of too much salt. The proper quantity is 2| per cent by weight of the cabbage packed. When cabbage is to be fermented in very warm weather it may be well to use a little more salt. As a rule, however, this should not exceed 3 per cent. In applying the salt see that it is evenly distributed. The red streaks which are sometimes seen in sauerkraut are believed to be due to uneven distribution of salt