Salting (Gerund)

Jennifer

Gramática — Nivel Intermedio
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  1. Drying or salting, either with dry salt or with brine, was the only widely available method of   fish until the 19th century.
  2. Salting is related to   food with brine which is salty water.
  3. Salt inhibits the growth of microorganisms by   water out of microbial cells through osmosis.
  4. Smoking, often used in the process of   meat, adds chemicals to the surface of meat that reduce the concentration of salt required.
  5. Furthermore,   is also one of the oldest methods of preserving food.
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  1. Do you eat salted fish? If yes, what kind of fish?
  2. Why was salting necessary in food preservation?
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