Living · 6 pages · 12 min
Why fermented pickles are not the same as vinegar pickles
One pickle grows its own acid, while the other starts with acid already in the jar.
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From the opening
Fermented pickles sour because lactic acid bacteria made acid in the jar from the vegetable's sugars. Vinegar pickles sour because acetic acid was added from outside, and a similar tang can hide two different routes. The opening covers lactic acid made in the jar, acetic acid poured in at packing, and what cloudiness means in a brine.
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Inside
- Lactic acid made in the jar
- Acetic acid poured in at packing
- What cloudiness means in a brine
- Pasteurized ferments versus live ones
- Where the idea stops applying
- A distinction worth keeping
Sources
- Lactic acid fermentation of vegetables
- Direct acidification with vinegar in quick pickles