What is one of the primary purposes of using salt in brine?

Using salt in brine serves as a crucial method for preservation and dehydration prevention. When salt is dissolved in water, it creates a solution that can penetrate food items, particularly meats and vegetables. This process helps inhibit the growth of harmful bacteria while extending the shelf life of the food. Salt works by drawing moisture out of cells through osmosis, which not only reduces the water activity in the food—making it less hospitable for microorganisms—but also helps maintain a balance of moisture within the food itself during storage.

Furthermore, by preventing dehydration, brining can help maintain the texture and flavor of the food, contributing to a more enjoyable final product. This preservation function is one of the primary reasons salt is commonly used in brining processes.