section_path: Traditional techniques/Burial
section_name: Burial
paragraph_text: Burial
  
  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) 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, such as in a storage clamp (not to be confused with a root cellar). Cabbage was traditionally buried during autumn in northern US farms 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 that 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, or, in areas of permafrost, a freezer.
  
  In Odisha, India, it is practical to store rice by burying it underground. This method helps to store for three to six months during the dry season.
  
  Butter and similar substances have been preserved as bog butter in Irish peat bogs for centuries. Century eggs are traditionally 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.