(27) Halachot of Preparing Food on Shabbat (Part 1)

In this episode Rabbi Shalom Rosner discusses the Halachot of Preparing Food on Shabbat. Follow along using Tzurba Volume 19.Tzurba is a revolutionary Halacha sefer guiding the learner through the Halachic process from the Talmudic source through modern day halachic application. Each volume contains clear and concise color-coded sections with a modern English translation alongside the original Hebrew text.The Tzurba Hilchot Shabbat Program is a 2 year cycle in which one can master all of Hilchot Shabbat by learning weekly with Tzurba's signature seforim and style.Tzurba seforim are all available on Amazon worldwide (for those in Israel you can purchase on our website)Have a question for Rabbi Rosner? Want to sponsor a shiur? Contact us at [email protected] or WhatsAppFollow us on social media for more content:WhatsAppInstagramTwitterYouTubeLearn more about The Lax Family Tzurba M’Rabanan SeriesChapters00:00 Introduction 03:28 Practical Applications of Salting on Shabbat05:29 Halachic Opinions and Debates09:14 Salting Radishes and Eggs on Shabbat18:22 D'rabanan Salting: Radishes and Pickling18:53 Foods Requiring Salting: Rambam's Perspective19:43 Salt Water on Shabbos: Rules and Exceptions22:18 Salting Radishes: Rashi vs. Rambam24:12 Practical Guidelines for Salting on Shabbos28:49 Salting Vegetables: Common Practices and Misconceptions36:02 Concluding Thoughts