 bacteria, and molds do not grow in saturated salt solution at 26.5% sodium chloride at room temperature.</p>

<p><b>Dry-salt method</b>. The dry-salting method requires that vegetables be grated or shredded, for only with lots of surface area exposed can the salt pull water out of the vegetables. The salt extracts the juice from the vegetable and creates the brine. It's necessary to massage the vegetables and salt mix with your hands to help draw out the water. Let the mixture rest anywhere from 15-30 minu