Ways to salt, brine and ferment for more flavour

Different preserving tricks can bring out new flavours in your food. Here's how to pack new tastes into your preserves.

• Dry salting is the most extreme method of salt curing. It's no longer very popular but still useful if you don't mind salty tastes.
• The food is layered or coated in salt, which draws out the juices, forming a brine.
• Dry salting is most suitable for relatively thin foods such as anchovies and small herrings. It's also traditionally used for olives.

To brine, you'll need:

• A large plastic bucket
• Scales
• A cutting board
• A sharp knife
• Cheesecloth
• A large plate or flat board for weighing down
• A safe storage area at room temperature
• A large wooden spoon for mixing, stirring and skimming off scum

• All equipment should be clean. Don't use brass, copper or iron utensils. The metal will react with the salt and vinegar.
• Prepare the brine in advance by mixing two cups of salt to four litres of water. The solution should be strong enough to prevent the growth of most bacteria.
• You'll need four litres of brine for each eight litres of produce.
• Keep food at room temperature during the brining process, from four to eight weeks.
• Rinse food in several changes of water before eating it.

• Low-salt fermentation is particularly suitable for vegetables like cabbage and turnips.
• Fermentation occurs when small amounts of salt are added, converting the sugars of the vegetables into lactic acid. The acid adds a piquant flavour and, with the salt, preserves the food.
• Foods processed this way will be crisp, tender and pleasantly tart in flavour.
• Don't blanch food when using the low-salt fermentation method, since the organisms that cause fermentation would be destroyed in the process.

1. It's important to accurately weigh the produce and measure the salt so that the salt-to-vegetable ratio is correct. Too little salt will result in spoilage, too much will prevent fermentation.
2. Let the produce ferment at about 20°C (68°F), keeping it completely immersed in the brine at all times.
3. Never add fresh vegetables to a batch of vegetables that's already started fermenting.
4. After processing, food in tightly-lidded containers can be stored for a month or so in a cool place (3°C or 37°F).
5. For long-term preservation pack into sterilized jars, leave about 1.2 centimetres (3/4 inch) airspace at the top. Process by the boiling water bath method, or in a commercial preserving unit according to the manufacturer's instructions.

While freezer's are great for lots of foods, other preservation methods can help you create new flavours. With careful measurements and attention, however, your cooking could get some new and fun flavours.

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