Pickles are a method of immersion in vinegar or brine that extends the life of any anaerobic fermented food. In East Asia, vinegar oil (vegetable oil and vinegar) is also used as a curing medium. The pickling process usually affects the texture, taste and flavor of the food. The food produced is called kimchi, or to prevent ambiguity, starting with kimchi. Pickled foods include vegetables, fruits, meat, fish, dairy products and eggs.
Scientific studies have shown that a pH of 4.6 or lower is sufficient to kill most bacteria. Pickles can keep perishable food for months. Anti-microbial herbs and spices, such as mustard seeds, garlic, cinnamon or cloves, can usually be placed in pickled vegetables. If the food contains enough water, you can add salted salt to produce salted brine. For example, kimchi and kimchi are produced by pickling vegetables to extract excess water. The lactic acid bacteria are naturally fermented at room temperature to produce the desired acidity. Other pickles are made by placing vegetables in vinegar. Like the canning process, pickling (including fermentation) does not require complete sterility before sealing the food. The acidity or salinity of the solution, the temperature of the fermentation and the elimination of oxygen determine which microorganisms predominate and determine the flavor of the final product.
When the salt concentration and temperature are both low, the leucocytobacteria predominates, producing a mixture of acids, alcohols and aroma compounds. At higher temperatures, Lactobacillus plantarum dominates, producing primarily lactic acid. Many pickles start with leustrocin and then become more acidic lactobacilli.
China, a major Asian country, produces a variety of pickled vegetables, including radishes, cabbage, peppers and cucumbers. The quality of the ingredients is relatively good. The overall view of pickled vegetables is also the highest in the surrounding countries.
Japanese pickled vegetables (preserved foods) include takuan (white radish), umeboshi (mei plum), gari & benishōga (ginger), radish, cucumber and Chinese cabbage.Korean main course kimchi is usually made from marinated Napa cabbage and radish, but also made from onions, garlic stalks, chives and many other vegetables. Kimchi is very popular throughout East Asia.
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Fushen stain
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Radish pickled
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Pickled eggplant
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