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Preservation by Acidification
15
Flashcards
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Yogurt
Lactic acid via fermentation, thermophilic bacteria
Onions (for pickled onions)
Acetic acid via vinegar, often with sweetening agents
Apples (for cider vinegar)
Acetic acid via fermentation, oxidation of ethanol
Pepperoncini
Acetic acid via vinegar, sometimes lactic acid by fermentation
Beetroot (for pickled beets)
Acetic acid via vinegar, heat processing
Ginger (for sushi ginger or gari)
Acetic acid via vinegar, sugar added
Olives
Lactic acid via fermentation, sometimes acetic acid
Cucumbers (for pickles)
Acetic acid via vinegar, fermentation process
Kimchi
Lactic acid via fermentation, anaerobic conditions
Sourdough Bread
Lactic acid and acetic acid via fermentation, wild yeasts
Cheese
Lactic acid via fermentation, culture of bacteria or acid addition
Lemons (for preserved lemons)
Citric acid, salt fermentation process
Green beans (for dilly beans)
Acetic acid via vinegar, with added dill and spices
Sauerkraut
Lactic acid via fermentation, anaerobic conditions
Jalapeños (for canned chiles)
Acetic acid via vinegar, heat processing
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