How to Medieval European Preservation Methods

What You Need to Know

These methods involved applying salt to draw out moisture, drying and smoking to remove moisture, pickling in a brine solution, and fermentation by microorganisms to break down proteins and fats. The use of nitrates and nitrites also helped prevent bacterial growth.

Steps

1. 1.

   Parma Ham (Italy): Air-drying with sea salt creates signature texture and flavor

2. 2.

   Sauerkraut (Germany): Lacto-fermentation preserves cabbage while developing tangy flavor

3. 3.

   Stockfish (Norway): Wind-drying cod without salt creates concentrated umami flavor

The Science

Primary Reaction

Osmosis, dehydration, and fermentation

Common Mistakes