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These vegetables are not being stored in a low-acidity environment. The fermentation converts sugars to acids. You don't add the acid to the veggies. The bacte
by koliber 8y ago
These vegetables are not being stored in a low-acidity environment.
The fermentation converts sugars to acids. You don't add the acid to the veggies. The bacteria convert sugars into acid and lower the pH.
This is why pickles (cucumber) and sour kraut does not go bad.
- Uberphallus 8y agoPickling involves vinegar though.
- cr1895 8y agoSome types of pickles, sure, but often traditionally it's just lactic acid fermentation without any added vinegar. Half- or full-sour dill pickles are just made with a 3-5% salt brine and spices. The acidity comes from the fermentation process, not added vinegar. https://www.seriouseats.com/2017/08/preserving-pickle-cucumber-science-acidity.html https://www.seriouseats.com/2017/08/preserving-pickle-cucumb...
- deleted 8y ago[deleted]
- deleted 8y ago[deleted]