Salting techniques refer to methods used to enhance the flavor and preserve food by applying salt. This process can involve dry salting, where salt is rubbed directly onto the food, or wet salting, which uses a brine solution. Commonly used for meats and fish, salting helps inhibit bacterial growth and extends shelf life. In addition to preservation, salting techniques can improve the texture and taste of various foods. For example, vegetables can be salted to draw out moisture, making them crisper. Additionally, cheese and cured meats often undergo salting to develop their unique flavors and characteristics.