es are covered with a very strong brine or are packed
with a fairly large amount of salt, lactic acid fermentation and also
the growth of other forms of bacteria and molds are prevented. This
method of preservation is especially applicable to those vegetables
which contain so little sugar that sufficient lactic acid cannot be
formed by bacterial action to insure their preservation.

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 aci