Salting (food)
Salting is the preservation of food with dry edible salt. it is for related to pickling in general as alive as more specifically to brining also asked as fermenting preparing food with brine, that is, salty water & is one score of curing. this is the one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish normally dried and salted cod or salted herring and salt-cured meat such(a) as bacon. Vegetables such(a) as runner beans and cabbage are also often preserved in this manner.
Salting is used because nearly bacteria, fungi and other potentially pathogenic organisms cannot gain up in a highly salty environment, due to the hypertonic nature of salt. Any living cell in such(a) an environment will become dehydrated through osmosis and die or become temporarily inactivated. efficient grained salts were more expensive but also absorbed moisture faster than coarse salt.