How did medieval food preservation work?

"Primitive" means from hundreds of years to tens of thousands of years, but I will take the answer here. The first method of food preservation is smoking and drying. This also makes the food lighter and more portable when people move seasonally or move in an unstable period. Later, salt was discovered as a preservative and was pickled in some cultures. The climate is heavily related to how people store food. In the cold winter climate, people can freeze food. In the midrange, you can dig a wine cellar, carry ice from a nearby lake every season, pack it with sawdust or a straw, and make an easy-to-use cooler. Somewhere in this line, the meat is filled with fat you made with pottery and kept cold in the basement. Drying is the best choice in the hot environment of the desert. In the early days, we kept baskets, animal skin bags, and potteries afterwards and kept food. Dry smoked marinated meat, poultry and fish can be hung on dry areas (usually tents, tents, pao, loft beams) until needed

One of the earliest ways in which groups of people avoided dealing with food storage problems is to keep the pot with ham, vegetables, cereals and possibly herbs and keep adding it when it is used up Is ... to think about old children's songs in English: "Peas are hot, peas are cold, peas are in the pot, it is the 9th." Consider trying one of these ancient food preservation methods If you are, please read first. Food poisoning is at least annoying and troublesome and can be fatal at worst.

Salt is everywhere in medieval cuisine and is essential. Pickling and drying are the most common forms of food preservation, especially fish and meat are often marinated in large quantities. Many medieval recipes especially warn against overuse and recommend that you immerse some products in water to remove excess salt. Salt is included in more sophisticated or expensive meals. The more abundant the owner, the better the guest's reputation, the higher the quality and price of the serving container and salt. Wealthy guests can usually get salt plaques made of beautifully decorated tin, precious metal or other fine materials. The grade of a small restaurant will also decide the texture and whiteness of salt. Salts used for cooking, storage or for the general public are coarser, in particular sea salt or "bay salt" contains more impurities and is described in black to green color.

For centuries the addition of salt to food has been used as a food preservation method. The premise of this method is that salt reduces the water activity of preserved foods and thereby prevents the growth of rotting organisms. Depending on the type of food, the same effect can be obtained with sugar. It is also possible to slow down or stop growth by changing the pH of the food (for example by adding acid like vinegar to pickling) and kill certain microorganisms. Salt has various addition methods, but normally the term salted means to preserve food with dry salt. Marinades are mainly used to preserve meat and fish. Salt can be added as it is or carved into meat. Salted meat such as salted fish (dried squid, salt squid) and raw ham is an example of salted food. Another food processing method in which the salting process is salting and pickling

In medieval Europe, it is common to soak fresh vegetables and other foods in salt water solution. Indeed, the term "kimchi" was not used in English until the end of the Middle Ages, but the custom of pickling dates back to ancient times. This method not only preserves fresh food for several months, but also can eat outside the season, but it can pour it with a strong spicy flavor. The simplest pickling is done with water, salt and one or two herbs, but the use of various spices, herbs, vinegar, Florida, or (after the 12th century) brought various acidity I will. Pickling may require boiling the food in a salt mixture, but it also is done by simply placing the food in a pot, bucket or saline and the desired flavor of the food for several hours or even a few days be able to.