An official definition of sauerkraut has been approved by the secretary of agriculture as a guide for department officials in the enforcement of food and drugs act.

The secretary ruled that sauerkraut is “the clean, sound product of characteristic acid flavor, obtained by the full fermentation, chiefly lactic, of properly prepared and shredded cabbage and the presence of not less then 2 per cent nor more than 3 per cent of salt.”

“It contains, upon completion of the fermentation, not less than 1 1/2 per cent of acid, expressed as lactic acid,” said the definition. “Sauerkraut, which has been rebrined in the process of canning or repacking, contains not less than 1 per cent of acid expressed as lactic acid.”

This will be good and wholesome news to those, who have the planning of Sauerkraut day in Springfield, when thousands of gallons of this favorite culinary and toothsome dish will be devoured by those attracted to that hustling city on that occasion.

Brown County Journal,

September 11, 1925

————————