Salting Vegetables and Fruits

Salt has a powerful osmotic effect on organic material. Salt provides the mechanism for our cells to exchange nourishment, and this is how salt can penetrate to the center of a brined pork loin. The presence of salt draws water across a cell’s membrane in an attempt to equalize the concentration of salt on either side of that cell. Because vegetables have such a high proportion of water, salt’s impact on both flavor and texture is substantial and rapid.

Salt slices of eggplant/aubergine for a good example of salt’s ability to leach water from a vegetable. This collapses the cells and reduces the eggplant’s ability to absorb cooking oil, resulting in a leaner finished dish. Or transform the texture of zucchini/courgettes for a delectable bite and flavor.