Burial in The Ground
Burial of food can preserve it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level, or desiccants in the soil. Burial may be combined with other methods such as salting or fermentation. Most foods can be preserved in soil that is very dry and salty (thus a desiccant), or soil that is frozen.
Many root vegetables are very resistant to spoilage and require no other preservation than storage in cool dark conditions, for example by burial in the ground, such as in a storage clamp. Century eggs are created by placing eggs in alkaline mud (or other alkaline substance) resulting in their "inorganic" fermentation through raised pH instead of spoiling. The fermentation preserves them and breaks down some of the complex, less flavorful proteins and fats into simpler more flavorful ones. Cabbage was traditionally buried in the fall in northern farms in the USA for preservation. Some methods keep it crispy while other methods produce sauerkraut. A similar process is used in the traditional production of kimchi. Sometimes meat is buried under conditions which cause preservation. If buried on hot coals or ashes, the heat can kill pathogens, the dry ash can desiccate, and the earth can block oxygen and further contamination. If buried where the earth is very cold, the earth acts like a refrigerator.
Read more about this topic: Food Preservation
Famous quotes containing the words burial and/or ground:
“On the beach at night,
Stands a child with her father,
Watching the east, the autumn sky.
Up through the darkness,
While ravening clouds, the burial clouds, in black masses spreading,
Lower sullen and fast athwart and down the sky,”
—Walt Whitman (1819–1892)
“All I’m telling you is that that little creature in there has as much right to live as you do. Don’t forget, you invaded his world. You sank a pipe six miles into the ground and when he climbed up you set dogs on him, shot him.”
—Richard Fielding, and Lee Sholem. Superman (George Reeves)