Salting is the preservation of food with dry

edible salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantit ...

."Historical Origins of Food Preservation."University of Georgia, National Center for Home Food Preservation
Accessed June 2011. It is related to

pickling Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is cal ...

in general and more specifically to

brining In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically ...

also known as fermenting (preparing food with

brine Brine is a high-concentration solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for ...

, that is, salty water) 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 Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish unt ...

(usually

dried and salted cod Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export o ...

or salted herring) and

salt-cured meat Salt-cured meat or salted meat is meat or fish preserved or cured with salt. Salting, either with dry salt or brine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refr ...

(such as

bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...

). Vegetables such as

runner beans ''Phaseolus coccineus'', known as runner bean, scarlet runner bean, or multiflora bean, is a plant in the legume family, Fabaceae. Another common name is butter bean, which, however, can also refer to the lima bean, a different species. It is g ...

and

cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&n ...

are also often preserved in this manner. Salting is used because most

bacteria Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were am ...

fungi A fungus ( : fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, separately fr ...

and other potentially pathogenic

organism In biology, an organism () is any living system that functions as an individual entity. All organisms are composed of cells ( cell theory). Organisms are classified by taxonomy into groups such as multicellular animals, plants, and fu ...

s cannot survive in a highly salty environment, due to the

hypertonic In chemical biology, tonicity is a measure of the effective osmotic pressure gradient; the water potential of two solutions separated by a partially-permeable cell membrane. Tonicity depends on the relative concentration of selective membrane- ...

nature of salt. Any living cell in such an environment will become dehydrated through

osmosis Osmosis (, ) is the spontaneous net movement or diffusion of solvent molecules through a selectively-permeable membrane from a region of high water potential (region of lower solute concentration) to a region of low water potential (region ...

and die or become temporarily inactivated. Fine grained salts were more expensive but also absorbed moisture faster than coarse salt.

History

Medieval England

Salting could be combined with smoking to produce

in peasant homes. Instructions for preserving (salting) freshly killed venison in the 14th century involved covering the animal with

bracken Bracken (''Pteridium'') is a genus of large, coarse ferns in the family (biology), family Dennstaedtiaceae. Ferns (Pteridophyta) are vascular plants that have alternating generations, large plants that produce spores and small plants that produ ...

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 A barrel or cask is a hollow cylindrical container with a bulging center, longer than it is wide. They are traditionally made of wooden staves and bound by wooden or metal hoops. The word vat is often used for large containers for liquids, ...

. People in the 14th century could also put salt on vegetables for taste.

Modern

It was discovered in the 19th century that salt mixed with

nitrates Nitrate is a polyatomic ion with the chemical formula . Salts containing this ion are called nitrates. Nitrates are common components of fertilizers and explosives. Almost all inorganic nitrates are soluble in water. An example of an insolu ...

(such as

saltpeter Potassium nitrate is a chemical compound with the chemical formula . This alkali metal nitrate Salt (chemistry), salt is also known as Indian saltpetre (large deposits of which were historically mined in India). It is an ionic salt of potassium ...

) 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.

Religious customs

Jewish Jews ( he, יְהוּדִים, , ) or Jewish people are an ethnoreligious group and nation originating from the Israelites Israelite origins and kingdom: "The first act in the long drama of Jewish history is the age of the Israelites""The ...

and

Muslim Muslims ( ar, المسلمون, , ) are people who adhere to Islam, a monotheistic religion belonging to the Abrahamic tradition. They consider the Quran, the foundational religious text of Islam, to be the verbatim word of the God of Abrah ...

dietary laws require the removal of blood from freshly slaughtered meat. Salt and brine are used for the purpose in both traditions, but salting is more common in

Kosher (also or , ) is a set of dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to Jewish law. Food that may be consumed is deemed kosher ( in English, yi, כּשר), fro ...

Shechita In Judaism, ''shechita'' (anglicized: ; he, ; ; also transliterated ''shehitah, shechitah, shehita'') is slaughtering of certain mammals and birds for food according to ''kashrut''. Sources states that sheep and cattle should be slaughtere ...

(where it is all but required) than in

Halal ''Halal'' (; ar, حلال, ) is an Arabic word that translates to "permissible" in English. In the Quran, the word ''halal'' is contrasted with '' haram'' (forbidden). This binary opposition was elaborated into a more complex classification k ...

Dhabiha (as in most cases, draining alone will suffice).

References

Food preservation * {{food-stub

History

Medieval England

Modern

Religious customs

See also

References