Salting Vegetables

by olivia law

This penultimate chapter begins with the advantages and disadvantages of salting as a preservation method for vegetable products — as one of the oldest ways  of preserving vegetables, it is flexible and requires very little hands-on attention.

One can use any container when salting, and Mrs Andrea suggests that the method is best saved for a “case where there should be a scarcity of glass and tinware,” a rare moment of comedy in this recipe book.

Her methodology is applied to all vegetables, and is followed by a sauerkraut recipe (a cabbage very much in vogue with the health-conscious society of today) which uses a total of 50 pounds of cabbage, a period of two to three weeks to cure, and one instruction to “remove the scum.”