Description
Salt brining preserves foods by creating a hypertonic environment that dehydrates microbes and lowers pH, thereby inhibiting pathogenic growth.
Technical
In a 10–15 % NaCl solution, water activity drops below the threshold required for most spoilage bacteria, causing plasmolysis and metabolic arrest. The addition of 0.5–1 % acetic acid further reduces pH below 4.6, suppressing Clostridium botulinum spores. The process also limits enzymatic activity by maintaining low temperatures (4–10 °C).
Science
Primary Reaction
Hypertonic dehydration and acidification inhibit microbial growth.
Sensory Profile
Aroma ()
saltytangycrispfermentedumami-rich
Origin & History
Civilization
Chinese, Korean
Era
Tang dynasty to Joseon period