Pickling is in fact a food preservation technique. Micro-organisms, especially bacteria have diverse habitats and nutritious foods that we eat are among their favorites too. However, in pickling, a lot of acid and salt is added to preserve them.

The biological concept behind these is that, with the high salt content, a so-called hypertonic environment is developed. In such environments, the cells start losing the water inside them. This shrinks the cells and thus the bacteria are incapable of thriving. Secondly, due to high acidity, the pH of the pickle is very low and it is well known that most common bacteria (that spoil our food) thrive well at slightly alkaline pH. Thus, because of the high acidity, they aren't capable of thriving on the food.

Next time you treat your palate with your favorite pickle, do remember the salt and acid activity that is giving you an edge over the microbes.

Chemically they are both sodium chloride although some curing salts are a mixture of sodium nitrate and sodium chloride.

That's about 3 cups

Kimchi is healthy because it is made of cabbage and dried peppers. This type of food is Korean, or Asian. Kimchi is quite difficult to make because you always need everything pitch perfect for it to taste the amazing way you want it to taste like.

Vinegar is usually used to pickle foodstuffs and it is the acidity of this medium which prevents the growth of spoilage bacteria. The vinegar can also be flavoured with various spices further enhance the taste of the pickle.

They disintegrate, the aluminum is sent into a chemical reaction separating it's molecules and breaking them down

To pickle beetroot :- Make a spiced vinegar as follows - 1 quart of vinegar, 1/2 ounce peppercorns, 8 cloves, 1ounce sugar, Bring to the boil for a few minutes, pour over the cooked beetroot in the jars and close lids immediately.

The USDA no longer approves of the use or alum of picking lime in the preparation of pickles. Refer to the National Center for Home Food Preservation (NCHFP) website, it is an excellent source for current research-based recommendations for most methods of home food preservation and includes many tested recipes.

You should aviod the use of aluminum pots, pans, and prepware that comes into direct contact with food you are canning. The salts and acids of foods can react with it.

Pickling adjusts the PH level of the foods being canned to make them safe. Low PH level foods have vinegar added to them in specific amounts to raise the acid level.

It depends on the brand of kosher salt you will be using as it varies in strength. if you use Morton's Kosher salt use 2 cups to = 1 pound, or if you use Diamond Crystal Kosher Salt 3 cups to = 1 pound.

1. Clean the dirt from the beet root. 2.Trim the leaves leaving about an inch (this will ensure you do not cause the beet to bleed). 3.Simmer for about 20 mins then remove from the heat. Drain the water and allow to cool. While your waiting for your beetroot to cool bring to the boil enough malt vinegar to cover. A lot of people use spices in the vinegar but a prefer 2 tables spoons of sugar. Simmer until the sugar has dissolved. Allow to cool a little. Slice your beetroot and put into a clean jar. pour over the beetroot. Simple....enjoy on crusty bread with matured cheddar

really salty water

There are many ways to 'pickle' cucumbers and vegatables. The most common recipes for pickling involve vinegar (distilled or apple cider vinegar) and salt. Both distilled and apple cider vinegar contain acetic acid. So your answer is 'acid.'

5 to 10 weeks ate it before that to sour.

Pickling lime used to be an accepted method of adding crispness to pickled cucumbers. The USDA no longer recommends use of pickling lime. Pickling lime is alkaline and must all be washed off of the cucumbers or it can result in a less acidic pickling solution. It the pickling solution is not acidic enough it can allow botulism an environment in which to grow. Botulism cases have been linked to this situation and this is the reason it is no longer recommended.

The USDA no longer recommends alum in pickles. The alum was used in the past to make pickles crisp (it did not work very well). Most pickle recipes now create crispness by soaking cucumber slices in a salt water brine, kept cold for 6-24 hours. Refer to a modern recipe for making pickles.

fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer,

3-4 days

Some of the advantages of pickling include:

Longer shelf life

Different but NICER tastes

Lots of different things can be pickled such as fruits, vegetables, onions and cucumbers

Hope this helped! x