Dry salting is an easy method for fermenting vegetables
Tuesday, September 06, 2016
Dry salting is an old-fashioned method for preserving vegetables, meat, and fish. It was popular in the early twentieth century, especially during the first and second World Wars. Salting was promoted as an alternative to canning in order to conserve glass, metal, and fuel. There are two basic methods for dry salting, one uses low salt concentration and the other uses high salt.