Description
Acidic pickling preserves foods by creating an acidic environment that suppresses pathogenic and spoilage microorganisms.
Technical
Acidic pickling lowers the pH of the food environment to 3.0–4.0, typically by adding 5–10 % vinegar (acetic acid) or 3–5 % citric acid, which inhibits most spoilage microorganisms. During lacto‑fermented pickling, lactic acid bacteria convert sugars to lactic acid, reducing the pH to 3.0–3.5 within 24–72 h at 20–25 °C. The final product is then stored at 4–10 °C to maintain safety.
Science
Primary Reaction
Acidification of the food matrix by addition of acetic or lactic acid, lowering pH to inhibit microbial growth.
Sensory Profile
Aroma ()
acidicvinegaryfragrantsharpbrightpungent
Origin & History
Civilization
Ancient Mesopotamians, Chinese, Europeans, Koreans, Japanese