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-2

As I understand it, salt moves in and out of meat via osmosis. If you were willing to check the leftover water with a multimeter, you might be able to figure it out. Pure water doesn't conduct electricity very well, but impure, salt water conducts a bit better. I tried to check the salt level of a brined chicken with a multimeter, but it was too difficult ...


1

Biologically, they can't be salty when fresh. The tree would die if its internal juices were salty. As Elendil said, fresh olives are practically inedible, or at least have a very unpleasant taste. This is why you can only get pickled olives, never fresh ones. But olives differ by salt level. The worst offenders are probably Turkish stafidaki style ...


4

Fresh olives aren't salty, but they are very bitter. Thus they almost always cured and fermented to remove the bitter compounds. Salt is the most common curing medium, hence olives that you buy in the shops are usually salty.


4

I don't understand what you are trying to achieve here. Food, or at least vegetables, is spoiled by bacteria (sometimes also mould). Bacteria need quite a few factors to maintain homeostasis and live. They can't live if 1) a toxin is present, or 2) their living conditions are not met. When you preserve food, you remove one of the conditions bacteria need ...


0

I never heard/read that using alcohol would help?! I've seen it used mostly for fruits. Salt is used (and has been used) to keep meat and fish for a long time , but I never heard about using it for vegetables; Me think it would not really change anything on the long run; but when using the dried vegetables for a recipe, you will need to be extra careful ...



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