Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Vinegar‑based pickling of vegetables stored in fired earthen jars.
Origin: Sumerians (c. 3000–2000 BCE) — Southern Mesopotamia (modern Iraq)
See full technique reference →The method relies on acidifying the brine to ~5–6 % acetic acid (pH 2.5–3.0), which suppresses spoilage microbes while permitting lactic acid bacteria to ferment sugars, producing lactic acid. The porous clay jar allows limited gas exchange, enabling slow oxidation of residual ethanol to additional acetic acid, enhancing preservation.
Primary Reaction
Acidification by acetic acid and lactic acid fermentation of sugars
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.