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Preservation by Acidification

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Kimchi

Lactic acid via fermentation, anaerobic conditions

Cheese

Lactic acid via fermentation, culture of bacteria or acid addition

Pepperoncini

Acetic acid via vinegar, sometimes lactic acid by fermentation

Olives

Lactic acid via fermentation, sometimes acetic acid

Green beans (for dilly beans)

Acetic acid via vinegar, with added dill and spices

Jalapeños (for canned chiles)

Acetic acid via vinegar, heat processing

Cucumbers (for pickles)

Acetic acid via vinegar, fermentation process

Sourdough Bread

Lactic acid and acetic acid via fermentation, wild yeasts

Apples (for cider vinegar)

Acetic acid via fermentation, oxidation of ethanol

Ginger (for sushi ginger or gari)

Acetic acid via vinegar, sugar added

Sauerkraut

Lactic acid via fermentation, anaerobic conditions

Yogurt

Lactic acid via fermentation, thermophilic bacteria

Beetroot (for pickled beets)

Acetic acid via vinegar, heat processing

Lemons (for preserved lemons)

Citric acid, salt fermentation process

Onions (for pickled onions)

Acetic acid via vinegar, often with sweetening agents

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