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
Pickling preserves vegetables by acidification or fermentation.
Origin: Various cultures (Eastern Europe, Korea, Western Europe) (Traditional to modern) — Global
See full technique reference →In lacto-fermentation, heterofermentative lactic acid bacteria convert vegetable sugars into lactic acid, lowering pH to ≤4.6 and inhibiting spoilage microbes. Vinegar-based pickles achieve preservation by immersing vegetables in a 5‑7 % acetic acid solution (pH ≈ 2.5‑3.5) and, when heat-processed, by boiling the brine to inactivate spores and enzymes.
Primary Reaction
Fermentation of sugars to lactic acid and acidification with acetic acid
You're reading one of techniques available free. Full library with Gastronome.
Key Variables