Knowra Pickling Pickling Pickling preserves or flavors food in an acidic liquid or through fermentation that produces acid. The acidity helps inhibit spoilage organisms and gives pickled foods their characteristic sourness.
Vinegar : A sour liquid produced by acetic acid fermentation or diluted acetic acid. Its acetic acid directly acidifies foods in quick pickling.
Sauerkraut : Finely cut cabbage fermented by lactic acid bacteria, commonly with salt. It is a classic fermented pickle made without adding vinegar.
Canning : Food is sealed in containers and heat-processed to destroy spoilage organisms and create a stable seal. Canning relies on heat processing and sealed containers rather than acidity alone.
Mesopotamia : An ancient region between the Tigris and Euphrates rivers, centered in present-day Iraq. Early accounts associate the region with ancient cucumber preservation in brine.
Food safety : Practices and conditions that prevent food from causing illness or injury. Safe pickling depends on reliable acidity, clean handling, and appropriate processing.
Lactic acid fermentation : Microorganisms convert sugars into lactic acid, often while producing other flavor compounds. This process acidifies vegetables during traditional fermentation pickling.
Kimchi : A Korean category of seasoned, fermented vegetables, often made with napa cabbage or radish. Its fermentation acidifies vegetables while chilies, garlic, and other seasonings shape flavor.
Fermentation : Microorganisms transform organic substances, often producing acids, gases, or alcohol. Fermentation is broader than pickling and can preserve food without producing an acidic pickle.
Indian subcontinent : A large South Asian landmass that includes India, Pakistan, Bangladesh, Nepal, Bhutan, and Sri Lanka. Its diverse achar traditions developed distinctive combinations of salt, spices, oil, and acidity.
Botulism : A serious illness caused by toxins produced by Clostridium botulinum bacteria. Insufficiently acidified foods can support conditions in which the bacteria produce toxin.
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