Part 6/7:
Curing with Salt: A Culinary Tradition
Salt has long been used as a preservative, with techniques like fermentation and curing celebrated in culinary traditions around the globe. For example, sauerkraut demonstrates how salt transforms raw cabbage into a tangy fermented dish, preserving the cabbage through its moisture-releasing properties.
The beetroot-cured gravlax serves as an exquisite example of salt used creatively, showcasing its utility beyond basic seasoning. Through careful integration of flavorings and salt, one can create a gourmet dish right at home, highlighting the transformative capability of this versatile ingredient.