For many centuries preserving food by salting was an important method of storing food. Salting it is best known for preserving meat and fish but can be used on some vegetables also. But you must know that table salt is not suitable for preservation due to the extra chemicals it contains. For preserving food by salting you must use sea salt or rock salt that has no additives.
As a general rule of preservation food by salting you will need roughly 1 kg of salt per 3 kg of vegetables. Salting vegetables for preservation consists in layering them with salt in glass jars or earthenware pots, starting and ending with a layer of salt.
On top of the last layer of salt you should place a weight such as a saucer to keep the vegetables immersed in the brine which gradually forms. When the jar is full it can be topped with a tight-fitting lid and stored for up to a year.
Before using the vegetables that were stored in salt you should soak them in several changes of cold water for at least an hour to remove as much salt as possible.
Fermenting is the alcohol produced during fermentation that inhibits the growth of micro-organisms which could spoil the product, allowing us to store brewed drinks for many years. These include home-made ciders, wines and beers. The general idea to obtain these drinks is that yeasts grow and multiply using sugar and produce alcohol as a result. Cleanliness is vital at all stages to prevent fungi and other micro-organisms from spoiling the end product. All equipment and bottles must be sterilized by boiling or by washing with chemical sterilizing solution before use.