Which type of food preservation uses high salt concentrations?

The correct answer is pickling, which involves the use of high salt concentrations to preserve food. The process typically includes the immersion of food in a solution of vinegar, salt, and water, creating an acidic environment that inhibits the growth of spoilage microorganisms. The high concentration of salt effectively draws moisture out of the food, which not only enhances the preservation quality but also contributes to the development of unique flavors.

In contrast, fermentation relies on beneficial bacteria that thrive in specific conditions, sometimes using salt but not necessarily at high concentrations to preserve the food. Freezing preserves food by stopping microbial growth due to low temperatures, which does not involve salt at all. Canning preserves food by sealing it in airtight containers, using heat to destroy pathogens, which also does not depend on high salt concentrations. Each preservation method has its unique mechanisms, but pickling distinctly relies on the efficacy of high salt concentrations for food preservation.