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,
Your question is incoherent. Try again.
sEx
They disintegrate, the aluminum is sent into a chemical reaction separating it's molecules and breaking them down
Hydrochloric
Fermentation
No, pickling is a type of seasoning. These seasonings are not used in kimchi. Kimchi is made through fermentation.
A pickle is a sour cucumber that has been fermented in a brine solution. Other spices are usually included so that the overall mixture tastes good. Chili and mangoes are also common additions to the pickles.
Yes, the process of pickling always uses acids. Sometimes the acid is added (e.g. vinegar in most types of pickling) sometimes it is produced by bacterial fermentation in situ (e.g. lactic acid in sauerkraut).
Fermentation occurs in the Cytosol (cytoplasm), without oxygen.
Vinegar is produced by acetic acid producing bacteria during the fermentation of wine, cider, or beer, and is used as a condiment or for pickling.
uiui
The vegetables must be completely covered with the pickling mixture otherwise they will not be preserved adequately (otherwise they will rot/mould/become inedible). That is why they are packed down in the jars; to ensure they are covered with the liquid.
Fermentation of wheat and water mixtures was accomplished through the incorporation of yeast
involvement of oxygen