Salting is a method of using salt to preserve food, especially meat, such as salted fish, bacon, etc. The pickled food is not only antiseptic and has a long shelf life, but the pickled products also have a certain special flavor.

Under normal circumstances, when the salt concentration is above 10%, most bacteria can be inhibited and cannot reproduce. When the salt concentration is above 15%, food can be preserved for a longer period of time. To preserve pickled foods, sprinkle some cloves, peppercorns, ginger, etc. on them to prevent them from changing flavor.

However, some molds and halophilic bacteria that are highly tolerant to salt can still grow and reproduce under suitable conditions of concentration and temperature. Especially when the pickled food becomes damp, the moisture increases and the bacteria are prone to Growth and reproduction, thereby causing the pickled products to spoil. Therefore, pickled products should be stored in a cool, dry, and ventilated place. In addition, because pickled products are stored for too long, anaerobic conditions are easily formed inside the meat, which is conducive to the growth and reproduction of Clostridium botulinum, causing botulinum food poisoning. Therefore, salted fish and bacon do not never go bad.