| OCR Text |
Show diameter, and held approximately 5000 pounds of shredded cabbage. Once the vat was full and leveled a clean white cloth was placed over the cabbage. A wooden top was placed over the cloth and approximately thirty 100 pound cement blocks were placed on the lid to prevent the fennenting kraut from overflowing. Fennentation of the cabbage usually took three to four weeks. The juice from the curing kraut was tested periodically to make sure it was at the proper stage. When ready the kraut was hauled by an electric hoist and taken to a blending vat. Heat was applied and it went on to a mechanical filler where it was placed in cans. The cans were then moved via a belt to the sandstone warehouse where the peas were also stored. The sauerkraut, like the peas, were labeled in the off-season during the winter months and then shipped via railroad. |
