String beans should be cut in two-inch pieces.  Peas should be shelled.  Cabbage should be shredded in the same way as for sauerkraut.  Corn, however, requires somewhat different treatment, and the directions for salting it are as follows: 

Salted Corn.  Husk the ears of corn and remove the silk.  Cook in boiling water for about ten minutes to set the milk.  Cut off the corn from the cob with a sharp knife.  Weigh the corn and pack in layers with a quarter its weight of fine salt, as described above.

Some experts insist on blanching and cold-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.