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History: Pickling Is The Process of Preserving or Extending The Lifespan of Food by Either Anaerobic

Pickling is a food preservation technique used globally that involves soaking foods in solutions like brine or vinegar to prevent spoilage. There are two main types of pickles - those preserved in vinegar using its acidity to prevent bacterial growth, and those soaked in brine which encourages the growth of beneficial bacteria through fermentation. Pickling has been used for thousands of years around the world as a way to preserve surplus foods for times when food may be scarce. In addition to preservation, pickling changes the taste, texture, and flavor of foods in diverse and interesting ways across different cultures.

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Yiv Ives
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107 views4 pages

History: Pickling Is The Process of Preserving or Extending The Lifespan of Food by Either Anaerobic

Pickling is a food preservation technique used globally that involves soaking foods in solutions like brine or vinegar to prevent spoilage. There are two main types of pickles - those preserved in vinegar using its acidity to prevent bacterial growth, and those soaked in brine which encourages the growth of beneficial bacteria through fermentation. Pickling has been used for thousands of years around the world as a way to preserve surplus foods for times when food may be scarce. In addition to preservation, pickling changes the taste, texture, and flavor of foods in diverse and interesting ways across different cultures.

Uploaded by

Yiv Ives
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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PAUL DOMINIQUE S.

ENRILE

Pickling is a global culinary art. If you were to go on an international food-tasting


tour, you’d find pickled foods just about everywhere. You might sample kosher
cucumber pickles in New York City, chutneys in India, kimchi in Korea, miso pickles
in Japan, salted duck eggs in China, pickled herring in Scandinavia, corned beef in
Ireland, salsas in Mexico, pickled pigs feet in the southern United States, and much,
much more.
What makes a pickle a pickle? On a most general level, pickles are foods soaked in solutions
that help prevent spoilage.

There are two basic categories of pickles. The first type includes pickles preserved in
vinegar, a strong acid in which few bacteria can survive. Most of the bottled kosher
cucumber pickles available in the supermarket are preserved in vinegar.

The other category includes pickles soaked in a salt brine to encourages fermentation—the
growth of "good" bacteria that make a food less vulnerable to "bad" spoilage-causing
bacteria. Common examples of fermented pickles include kimchi and many cucumber dill
pickles.

Pickling is not only an international food-preservation technique, it’s also an ancient one.
For thousands of years, our ancestors have explored ways to pickle foods, following an
instinct to secure surplus food supplies for long winters, famine, and other times of need.
Historians know, for instance, that over two thousand years ago, workers building the Great
Wall of China ate sauerkraut, a kind of fermented cabbage.

But pickling foods does much more than simply preserve them. It can also change their
taste and texture in a profusion of interesting—and yummy—ways. It’s no surprise that
cultures across the globe enjoy such an assortment of pickled foods, as you would discover
on your international food expedition. In fact, food experts say, the evolution of diverse
pickled foods in different cultures has contributed to unique cultural food preferences, such
as spicy sour tastes in Southeast Asia and acidic flavors in eastern Europe.

Pickling is the process of preserving or extending the lifespan of food by either anaerobic
fermentation in brine or immersion in vinegar. In East Asia, vinaigrette (vegetable oil and
vinegar) is also used as a picklingmedium. The pickling procedure typically affects the food's
texture, taste and flavor. .[1] The pickling procedure typically affects the food's texture, taste and
flavor. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. Foods
that are pickled include vegetables, fruits, meats, fish, dairy and eggs.

History[edit]
The exact origins of pickling are unknown, but it may have begun in the area of Mohenjo Daro, in the
northwest of the Indian subcontinent, about 2400 B.C.[5] Pickling was used as a way to preserve food
for out-of-season use and for long journeys, especially by sea. Salt pork and salt beef were
common staples for sailors before the days of steam engines. Although the process was invented to
.preserve foods, pickles are also made and eaten because people enjoy the resulting flavor Pickling
may also improve the nutritional value of food by introducing B vitamins produced by bacteria.[6]
OTHER EXAMPLES
PICKLED PICKLED
CUCUMBER HERRING

PICKLED OLIVE

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