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Sodium Chloride (NACL) is a dessicant, and thus works as a preservative by eliminating available water -- creating a bacterial wasteland or desert. It's a very old, very effective preservation technique. Among the huge number of foods traditionally preserved in this manner are: * Meats -- either in brine (like corned beef) or dried and salted (like jerky). * Fish -- salt cod is perhaps the most well known to western cooks. * Fruit -- plums in particular work well this way. * Vegetables -- mostly by pickling in a bring solution.
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