dipping all vegetables for
dry-salting without fermentation. They say that, though it is not
necessary, it makes the tissues softer and consequently they are more
easily penetrated by the salt. Furthermore, when preparing these
products for the table the salt soaks out more readily and the
products cook much more quickly if they have been blanched. So where
there is time it seems advisable to blanch for five minutes for
dry-salting.

If properly prepared and stored, fermented, brined and dry-salted
products will keep for a long time. It is absolutely necessary to
prevent mold from growing on the surface of the brine of fermented
vegetables, by the addition of paraffin or in some other way.
Protection of the surface of dry-salted vegetables is desirable, but
not necessary if the containers are covered to prevent the evaporation
of the brine. Most trouble with the fermented or salted products may
be traced to carelessness in protecting the surface of the brine.

POINTS TO REMEMBER

These are the special things to remember about fermentation, brining
and dry-salting:

1. For fermentation, such as in making sauerkraut, use a quarter pound
of salt to ten pounds of food material. For every 100 pounds of food
add two and a half pounds of salt.

2. For brining use three-quarters of a cupful of salt and one cupful
of vinegar to each gallon of water.

3. For dry-salting use one pound of salt to four pounds of food.

4. Do not use vinegar, pickle or pork barrels as containers for salted
foods unless they are very thoroughly scalded.

5. Thoroughly scald all containers, covers, weights and cloths before
using.

6. If using glass jars put a cork inside to press the food down. If
white vaseline is rubbed on the rubber rings the solution will not get
through rubber and be lost.

7. After adding salt or brine for fermented foods, cover the food
material with a piece of muslin or cheesecloth six inches larger in
diameter than the diameter of the container. Tuck this in round the
top of the food, cover with weight and adjust lid of container.

8. During fermentation keep the cover on loosely until all bubbles
cease. Test by slightly knocking container to see if any bubbles
appear on the surface.

9. When you have made this test and discovered that the bubbling has
ceased, then it is time to protect the food from all organisms which
destroy lactic acid.

10. To protect the food cover with hot melted paraffin or liquid