Brining is the process of applying brine (salt) to preserve food. Brining is often used in cooking and the production of some manufactured foods.
We use brining to soak certain ethnic vegetables and fruit like Rajpuri Mangoes, Garmar, Kerda, Amber Halder etc. Products in brine can be part of the recipe formulation or can be offered as ethnic vegetables in a ready to eat state. Products remain moist by hydrating the fibre in the cells, through a process called osmosis, and by allowing the cells to hold on to the water while they are cooked. Plans are afoot to extend the brined product range to take in Green Peppercorns and Jalapenos.