What You Need to Know
These methods lower water activity and pH, introduce antimicrobial compounds such as phenolics, acetic acid, lactic acid, and honey sugars, and alter redox potential to suppress bacterial growth. Salt denatures proteins and creates osmotic stress, while smoking deposits phenolic antioxidants. Fermentation produces lactic acid and bacteriocins that further inhibit pathogens.
Steps
- 1.
Gravlax (Scandinavia): Salt-curing creates antimicrobial environment while preserving texture
- 2.
Biltong (South Africa (Dutch influence)): Vinegar and spice curing prevents spoilage in warm climates
- 3.
Sauerkraut (Germany): Lacto-fermentation produces natural preservatives
The Science
Primary Reaction
Reduction of water activity and pH to inhibit microbial growth