is the preservation of food with salt. It is related to pickling
(preparing food with brine, rather than dry salt). It is one of
very many methods of preserving food.
Salting is used because most
bacteria, fungi and other potentially pathogenic organisms
cannot survive in a highly salty environment. Any living cell in
such an environment will become dehydrated through osmosis and
die or become temporarily inactivated.
Kashrut, the Judaism dietary
laws, requires the removal of blood from freshly slaughtered
meat, which may be accomplished with the use of salt or brine.