Table of Contents
Quick answer
Osmosis moves water through membranes toward higher salt concentration. It explains how brining, curing, and salt pickles change moisture in food.
The movement of water through a semipermeable membrane from an area of lower salt concentration to higher concentration. This is the principle behind brining meat, preserving food with salt, and salt water gargling for sore throats.
Osmosis moves water across a semipermeable membrane from lower solute concentration toward higher concentration. Salt on food or in brine changes where water flows inside cells and tissues. That shift drives brining, curing, and many preservation methods.
In Practice
Salting cucumber slices draws water out for a quick pickle. Soaking pork in brine moves salt in and changes how much moisture the meat holds during roasting.