Description
Salting, pickling, and potting are historical chemical preservation techniques that reduce water activity, lower pH, or create an anaerobic oil barrier to inhibit microbial growth.
Technical
Salting achieves preservation by increasing NaCl concentration, which lowers water activity below 0.85 and suppresses mesophilic bacteria. Pickling lowers pH to 4.0–4.5 using acetic acid, creating an acidic environment that inhibits Listeria and Clostridium. Potting uses high-temperature oil to infiltrate food, forming a fat seal that blocks oxygen and prevents anaerobic bacterial growth.
Science
Primary Reaction
Reduction of water activity, acidification, and anaerobic barrier formation
Sensory Profile
Aroma ()
saltysouroilybrinyacidicfermentedearthymustysharppungent