The Salted Preserves section is a collection of traditional recipes for salting vegetables and mushrooms for winter, in which the main roles are played by salt, clean water and the natural processes of lactic-acid fermentation — with no vinegar and no long heat treatment. Here you'll find classic salted cucumbers and tomatoes in jars and in barrels, quick lightly salted versions, salted mushrooms (milk mushrooms, saffron milk caps, suillus), salted garlic, chili peppers, watermelons and much more. The main advantage of salting over marinating is the natural fermentation process, which lets the products keep maximum vitamins and beneficial lactic-acid bacteria. Each recipe comes with exact salt proportions for a specific volume and detailed instructions on jar preparation and storage.