Description
Medieval European pickling involved the use of vinegar as a preservative, typically at a concentration of 4-6% acidity.
Technical
The pickling process involved submerging the food in the pickling liquid, often in a cool, dark place, and utilized a combination of thermal, chemical, and mechanical processes, including the action of enzymes and the breakdown of cell walls.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourTangyUmamiEarthyVinegaryMusty
Wine Analogy
Similar to the lactic acid character in natural wine fermentation
Coffee Analogy
Resembles the acetic sharpness in wet-processed Ethiopian coffees
Perfume Analogy