In the well-known method of vinegar pickling the acetic acid of the vinegar acts as a preservative like the lactic acid produced by fermentation.  Sometimes brining precedes pickling in vinegar, and often the pickling is modified by the addition of sugar and spices, which add flavor as well as helping to preserve the fruit or vegetables.  In some cases olive oil or some other table oil is added to the vinegar, as in the making of oil cucumber pickles.

Besides sauerkraut, string beans, beet tops, turnip tops, greens, kale and dandelions are adapted for fermentation with dry salting.  String beans should be young, tender and not overgrown.  Remove the tip ends and strings; cut or break into pieces about two inches long.  Wash the beet and turnip tops as well as all greens, in order to remove dirt and grit.  Weigh all products that are to be salted.

For salting, a supply of ordinary fine salt, which can be purchased in bulk for about two cents a pound, is most satisfactory for general use.  Table salt will do very well, but it is rather expensive if large quantities of vegetables are to be preserved.  The rather coarse salt—­known in the trade as “ground alum salt”—­which is used in freezing ice cream can be used.  Rock salt because of its coarseness and impurities should not be used.

A weight must be used.  The size of the weight depends on the quantity of material being preserved.  For a five-gallon keg a weight of ten pounds will be sufficient, but if a larger barrel is used a heavier weight will be needed.  The weight should be sufficient to extract the juices to form a brine, which will cover the top in about twenty-four hours.  If a brine does not form it may be necessary to add more stones after the material has stood a while.

There always will be more or less bubbling and foaming of the brine during the first stages of fermentation.  After this ceases a thin film will appear which will rapidly spread over the whole surface and quickly develop into a heavy, folded membrane.  This scum is a growth of yeast-like organisms which feed upon the acid formed by fermentation.  If allowed to grow undisturbed it will eventually destroy all the acid and the fermented material will spoil.  To prevent mold from forming it is necessary to exclude the air from the surface of the brine.

Perhaps the best method is to cover the surface—­over the board and round the weight—­with very hot, melted paraffin.  If the paraffin is hot enough to make the brine boil when poured in, the paraffin will form a smooth, even layer before hardening.  Upon solidifying, it forms an air-tight seal.  Oils, such as cottonseed oil or the tasteless liquid petroleum, may also be used for this purpose.  As a measure of safety with crocks, it is advisable to cover the top with a cloth soaked in melted paraffin.  Put the cover in place before the paraffin hardens.

After sealing with paraffin the containers should be set where they will not be disturbed until the contents are to be used.  Any attempt to remove them from one place to another may break the paraffin seal and necessitate resealing.