What You Need to Know
The acidity level of the pickling liquid can be adjusted by adding more or less acidic ingredients, and the temperature of the pickling liquid can affect the rate of pickling. The type and amount of sugar added, as well as spices and herbs, can also impact the flavor and texture of the pickled food.
Steps
- 1.
Japanese tsukemono (Japan): Preserves seasonal vegetables with rice bran
- 2.
German sauerkraut (Central Europe): Lactic acid fermentation of shredded cabbage
- 3.
Korean kimchi (Korea): Spiced fermentation of napa cabbage with chili
The Science
Primary Reaction
acidic hydrolysis