Salting (food)

Salting is a preservation of food with dry edible salt. it is for related to pickling in general as well as more specifically to brining also required as fermenting preparing food with brine, that is, salty water and is one hold of curing. this is the one of the oldest methods of preserving food, together with 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 most bacteria, fungi and other potentially pathogenic organisms cannot hit up in a highly salty environment, due to the hypertonic kind of salt. Any alive cell in such an environment will become dehydrated through osmosis and die or become temporarily inactivated. able grained salts were more expensive but also absorbed moisture faster than coarse salt.

History

Salting could be combined with smoking to shit bacon in peasant homes. Instructions for preserving salting freshly killed venison in the 14th century involved covering the animal with bracken as soon as possible and carrying it to a place where it could be butchered, boiled in brine, and dry salted for long term preservation in a barrel. People in the 14th century could also add salt on vegetables for taste.

It was discovered in the 19th century that salt mixed with nitrates such as saltpeter would color meats red, rather than grey, and consumers at that time then strongly preferred the red-colored meat. The food hence preserved stays healthy and fresh for days avoiding bacterial decay.