Märkäsuolauksena

Märkäsuolauksena, also known as wet salting, is a traditional food preservation method. It involves submerging food items, typically meats and fish, in a brine solution. Brine is a mixture of salt and water, and sometimes includes other flavorings like sugar, herbs, or spices. The high concentration of salt in the brine draws out moisture from the food through osmosis. This dehydration process inhibits the growth of spoilage-causing microorganisms such as bacteria, yeasts, and molds, thereby extending the shelf life of the food.

The effectiveness of märkäsuolauksena depends on several factors, including the concentration of the salt solution, the duration of immersion, and the temperature at which the food is stored. Lower temperatures are generally preferred to further slow down any residual microbial activity. This method has been used for centuries across various cultures as a way to preserve perishable foods, especially before refrigeration became widely available. Foods preserved by wet salting often acquire a distinct salty flavor and a firmer texture. Examples of foods commonly preserved using this technique include cured meats like ham and corned beef, as well as certain types of fish. The process can be adjusted to achieve different levels of saltiness and preservation.