A food preservation process where salt creates conditions for beneficial lactobacillus bacteria while inhibiting harmful organisms. Used to make sauerkraut, kimchi, pickles, miso, and many other foods. Salt concentration typically 2-5% by weight.
Brine
A solution of salt dissolved in water. In cooking, brines are used to season and tenderize meat. In industry, brine is used in salt production, food preservation, and de-icing. Seawater is a natural brine at about 3.5% salinity.
Dry Brine
A technique of salting meat and letting it rest uncovered in the refrigerator. The salt draws out moisture, which then reabsorbs carrying the salt deep into the meat. Results in better seasoning, tenderness, and crust formation than wet brining.
Curing
The process of preserving food (usually meat or fish) using salt, sugar, and sometimes nitrates/nitrites. Salt curing inhibits bacterial growth by reducing water activity. Methods include dry curing, wet curing (brining), and combination curing.
Koshering
The Jewish dietary process of removing blood from meat using coarse salt. This is how kosher salt got its name-not because the salt itself is certified kosher, but because its large crystals are ideal for the koshering process.
