Procedure of preserving food in brine or vinegar
Technical
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.
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Vacuum sealer for sous vide bags, compression, preservation
Ceramic fermentation crock for sauerkraut, kimchi, lacto-fermentation
Advanced fermentation techniques from the world's best restaurant
Complete guide to curing, smoking, sausage making
Comprehensive guide to fermentation across cultures
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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