Gathers the preservation methods that use salt, brine or acid to keep food, including brining, pickling, cured fish and lightly salted malosol foods. A method belongs here when its own cited article describes preserving food in brine, salt or vinegar. Browsing this group lets a reader compare closely related methods side by side, and each member is placed here only on the strength of the article cited for that member. The group keeps these methods together under one clear heading in the browse tree, so a visitor looking at one of them can see which others sit beside it.
Brining, Pickling and Salt Curing
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Sources
Brining (Wikipedia)
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Brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness.
Pickling (Wikipedia)
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Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.
Cured fish (Wikipedia)
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Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten.
Malosol (Wikipedia)
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Malosol or malossol (Russian: малосол, “lightly salted”) is a culinary term used in Russia and Eastern Europe to describe foods preserved with a low concentration of salt.
Gibbing (Wikipedia)
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Gibbing is the process of preparing salt herring (or soused herring), in which the gills and part of the gullet are removed from the fish, eliminating any bitter taste.
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