Salted cod, also known as bacalhau, has been a staple in Mediterranean and Atlantic cuisines for centuries. The process of salting and drying cod fish allows it to be preserved for long periods, making it a valuable resource during times of scarcity.
Kimchi is a traditional Korean dish made from fermented vegetables, most commonly napa cabbage and Korean radishes, seasoned with chili powder, garlic, ginger, and salted seafood. This probiotic-rich food is celebrated for its health benefits and unique flavor.
Sauerkraut, a German delicacy, is made from finely cut cabbage that has been fermented by various lactic acid bacteria. It has a distinctive sour taste and is known for its probiotic qualities and high vitamin C content.
Salted anchovies are a popular ingredient in Mediterranean cuisine. These small fish are preserved in salt and used to add a rich, umami flavor to dishes such as Caesar salad, pasta sauces, and tapenades.
Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked. This delicacy is often enjoyed as part of antipasti platters or wrapped around melon slices, showcasing its delicate and savory flavor.
Lox is a fillet of brined salmon that is typically served on a bagel with cream cheese. This iconic deli food has roots in Eastern European Jewish cuisine and is beloved for its silky texture and rich, smoky flavor.
Pickles are cucumbers that have been preserved in a brine or vinegar solution. This tangy and crunchy snack is a common side dish in many cultures and is known for its probiotic properties when naturally fermented.
Salted peanuts are a popular snack food that combines the rich, nutty flavor of peanuts with a satisfying salty taste. They are often enjoyed on their own or as a crunchy topping for various dishes and desserts.
Salted caramel is a delicious combination of sweet caramel and a hint of salt, creating a perfect balance of flavors. This treat is popular in desserts such as ice cream, chocolates, and pastries.
Salted olives are a staple in Mediterranean diets. These small fruits are cured and fermented in brine, enhancing their rich and savory taste. They are commonly used in salads, tapenades, and as a flavorful appetizer.