What You Need to Know
Salting is the preservation of food with dry edible salt. It is related to pickling in general and more specifically to brining,, and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish and salt-cured meat. Vegetables such as runner beans and cabbage are also often preserved in this manner.
Steps
- 1.
Gravlax (Scandinavia): Cures salmon while maintaining texture
- 2.
Prosciutto (Italy): Preserves pork while developing complex flavors
- 3.
Sauerkraut (Germany): Ferments cabbage while preventing spoilage