Living · 6 pages · 12 min
How pickling uses acid or salt
Pickles keep by added acid, or by salt that lets bacteria make acid.
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From the opening
Pickling keeps a vegetable by making conditions that most spoilage microbes cannot use. One path adds acid, usually as vinegar, and the other adds salt so a narrower group of bacteria can grow and make acid themselves. The opening covers vinegar as acid added at once, salt selecting lactic acid bacteria, and texture from drawing water out.
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Inside
- Vinegar as acid added at once
- Salt selecting lactic acid bacteria
- Texture from drawing water out
- Why the calendar differs by path
- Where the idea stops applying
- A distinction worth keeping
Sources
- Acetic acid preservation in vinegar pickles
- Salt-selected lactic fermentation of vegetables