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Preservation by Acidification

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Cucumbers (for pickles)

Acetic acid via vinegar, fermentation process

Sauerkraut

Lactic acid via fermentation, anaerobic conditions

Kimchi

Lactic acid via fermentation, anaerobic conditions

Olives

Lactic acid via fermentation, sometimes acetic acid

Jalapeños (for canned chiles)

Acetic acid via vinegar, heat processing

Lemons (for preserved lemons)

Citric acid, salt fermentation process

Apples (for cider vinegar)

Acetic acid via fermentation, oxidation of ethanol

Yogurt

Lactic acid via fermentation, thermophilic bacteria

Sourdough Bread

Lactic acid and acetic acid via fermentation, wild yeasts

Cheese

Lactic acid via fermentation, culture of bacteria or acid addition

Beetroot (for pickled beets)

Acetic acid via vinegar, heat processing

Pepperoncini

Acetic acid via vinegar, sometimes lactic acid by fermentation

Ginger (for sushi ginger or gari)

Acetic acid via vinegar, sugar added

Onions (for pickled onions)

Acetic acid via vinegar, often with sweetening agents

Green beans (for dilly beans)

Acetic acid via vinegar, with added dill and spices

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