MB 321.5 – MB 321.7 – Salting, Preserving & Grinding on Shabbos

This segment explores the boundaries of salting and grinding on Shabbos. While adding salt for immediate consumption is permitted, salting foods (like meat, eggs, or fish) for preservation—even short-term—resembles tanning or pickling and is rabbinically prohibited. However, salting for the same meal is allowed, and in certain cases (e.g., preventing spoilage on a hot day), leniencies apply.

Raw meat and fish may not be salted to preserve them, even to avoid financial loss, though washing meat is generally permitted if done for immediate use. When necessary to prevent loss (e.g., in commercial contexts), a non-Jew may assist.

The episode also covers grinding: spices like peppercorns may only be crushed with a שינוי (unusual method), such as using a knife handle on a plate or table. Using standard grinding tools or typical methods is prohibited, even for small amounts.