Salting

Salting is the practice of applying salt to foods or other solutions. In culinary contexts it serves preservation, flavor enhancement, texture modification, and moisture control. Historically, salt was used to extend shelf life and to enable food storage in the absence of refrigeration.

In food preservation, salt reduces water activity and creates osmotic pressure that inhibits microbial growth. Methods include dry curing, where foods are coated or layered with salt; wet curing or brining, where foods are immersed in a saturated saline solution; and selective fermentation with salt. Salt-cured meats develop distinctive textures and flavors, while fish and seafood are also commonly preserved by salting, as in gravlax, salted cod, or herring.

Salting also influences texture and juiciness. Brining can improve moisture retention and tenderness, while high salt concentrations can denature proteins and modify meat structure. In addition to preservation, salting is widely used to enhance flavor intensity, balance sweetness, and regulate fermentation in certain products such as cheeses, sausages, and pickles.

Health considerations are a factor in modern cuisine. High sodium intake is linked to health risks for some individuals, so many diets emphasize limiting added salt or using lower-sodium curing formulations, herbs, or alternative preservation methods.

In chemistry, salting can refer to salting out, a process where adding salt reduces the solubility of certain dissolved compounds, facilitating precipitation or phase separation. This technique is used in protein purification and various extraction protocols, with salts such as ammonium sulfate or sodium chloride chosen for their specific effects.