Pickling

Pickling is the process of fermenting foods, generally via lactic acid bacteria, and/or soaking them in an acid, like vinegar, with salt, and often with sugar and spices such as dill. This process is used to preserve foods such as cucumbers (pickles) cabbage (sauerkraut, kimchi), beets, tomatoes, onions, watermelon rinds, meats and more. This topic addresses market trends, current research and development, applications of pickled foods and the nutritional value of foods preserved through pickling.