Hundred Cases of Homemade Pickled Sauce and Preserved Vegetables: The Complete Guide to Folk Cooking Techniques

Author: Fan Lin Studio
Publisher:
Publish Date: 2004-09-06
Features: Pickles are made from a variety of fresh vegetables, soaked in a brine solution containing multiple seasonings and spices, and fermented. The fermentation of vegetables in the brine primarily occurs under the action of lactic acid bacteria. Lactic acid bacteria utilize the sugars in the raw materials to ferment and produce lactic acid. Lactic acid inhibits the activity of harmful microorganisms, thereby preserving the pickles, while also giving them a sour taste, crisp and refreshing texture, rich aroma, and a combination of salty, sour, sweet, and savory flavors, with a slight spicy kick, making them easy to store.