Salting is the preparation of food with salt. It is related to pickling (preparing food with brine, rather than dry salt).
Salting has been used as a means of conservation: most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment. Any living cell that finds its way into such an environment will dehydrate itself through osmosis and die.
Kashrut, the Judaism dietary laws, requires the removal of blood from freshly slaughtered meat, which may be accomplished with the use of salt or brine.
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