Preserving in salt has the main purpose of retaining over time the nutritional values and taste of a particular food: in this case we used it for lemons, but you can also use the method for meat, fish or dairy products, to keep foodstuffs over time, ranging from a few days to a few years. Salting came from the Chinese and the Egyptians, and is carried out in two different ways: either by rubbing salt on the surface of the food, or distributing the product between layers of salt. This process blocks all harmful microorganisms but obviously increases the quantity of sodium in the treated food.