Salt Water

• For tenderizing meats through brining, salt water helps break down muscle fibers, resulting in a more succulent and flavorful cooked product. This is frequently used with poultry and pork.
• As a natural preservative for pickling vegetables, salt water inhibits the growth of harmful bacteria while allowing desirable fermentation processes to occur, extending shelf life.
• In pasta cooking, adding salt water to the boiling water seasons the pasta from within, enhancing its flavor profile and preventing it from tasting bland.
• Used in creating salt crusts for baking, salt water helps create a protective and flavorful barrier around meats or fish, sealing in moisture and creating a unique textural experience.
• Salt water is ideal for cleaning seafood, particularly shellfish, helping to remove sand and impurities before cooking.

• Aids in hydration, especially after exercise or illness.
• May help balance electrolytes in the body.
• Can relieve a sore throat when used as a gargle.
• Helps with nasal congestion relief when used as a nasal rinse.
• Supports healthy digestion by stimulating stomach acid production.

Salt water, once prepared, does not generally require specific storage conditions to prevent spoilage, as salt is a preservative. However, it's best to store it in a clean, airtight container at room temperature, away from direct sunlight and sources of contamination. If you've added any flavorings or other ingredients, refrigeration is recommended to prevent bacterial growth and maintain quality, and use within a few days.