Salting is the preservation of food with dry edible salt. It is related to pickling in general and more specifically to brining also known as fermenting 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.
Sea salt being added to raw ham to make prosciutto
Bag of Prague powder #1, also known as "curing salt" or "pink salt." It is typically a combination of salt and sodium nitrite, with the pink color added to distinguish it from ordinary salt.
Various salted fish sold in a marketplace in a suburb of Jakarta, Indonesia
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the environmental impact of food production.
A food scientist is preparing a meal for astronauts in space.
Preserved food
Bag of Prague powder#1, also known as "curing salt" or "pink salt". It is typically a combination of salt and sodium nitrite, with the pink color added to distinguish it from ordinary salt.
