Märkäsuolauksen

Märkäsuolauksen, also known as wet salting, is a traditional food preservation method primarily used for meats and fish. It involves submerging the food item entirely in a salt brine, a solution of salt and water. The high concentration of salt in the brine draws moisture out of the food through osmosis, creating an environment that inhibits the growth of spoilage microorganisms. This process effectively cures and preserves the food.

The preparation of the brine is a critical step. The salt concentration can vary depending on the type of food being preserved and the desired outcome, but it is typically significant. Common additions to the brine can include sugar, which helps to balance the saltiness and can contribute to browning, and various spices and herbs for flavor. The duration of the wet salting process also varies, with longer periods generally leading to more intense preservation and flavor development.

Once removed from the brine, the food may be consumed directly, or further processed. Some items, like certain types of ham or bacon, may undergo smoking after wet salting to add additional flavor and preservation. Märkäsuolauksen is a method that has been employed for centuries across many cultures, valued for its effectiveness in extending the shelf life of perishable foods without refrigeration, though modern refrigeration has reduced its necessity for everyday preservation.