Burial in the Ground

Burial in the Ground

This process can preserve food due to variety
of factors such as lack of light, lack of oxygen
and cool temperature.
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) such as sand, 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.

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 flavourful proteins and
fats into simpler more flavourful ones.

Cabbage was traditionally buried in the fall in

northern farms in the USA for preservation.

Sometimesmeatis 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.

Fishhas been buried to preserve by fermentation.

1000-year-old egg?

Hong Kong, 1000-year-old egg!

The egg is covered in a ground mixture of oak, salt, calc (lime), and
other ingredients. It is then buried in the ground. It is very important
that the ground is a certain temperature so that the egg is perfect
after 28 days. After 28 days they un-earth it and it looks like a
brilliant green perfectly coloured Easter egg. When you peel it you
find a golden egg white that has the texture of a perfectly hard
cooked egg. As you get closer to the yolk the green color deepens until
you get to the jade like jewel center. It is incredible!!! It tastes like a
perfect devilled egg re-constructed. There is a mild earthy flavor.

Prepared by:
Magadia, Neriza B.

Thank you for

listening!!!