pickling
The process you are referring to is called pickling. Pickling involves dipping the metal in an acid solution to remove impurities, such as oxides or scale, from the surface of the metal. This process helps to clean and prepare the metal for further processing or finishing.
Vinegar is used in pickling to create a sour and tangy flavor, preserve the food by creating an acidic environment that inhibits bacterial growth, and help maintain the texture of the pickled food.
Pickling salt is the recommended type of salt for pickling vegetables, as it does not contain any additives like iodine or anti-caking agents that can affect the pickling process.
Microbes make the pickling process possible. The microbe used is an anaerobe called Lactobacillus plantarum. The pickling process is a way of preserving food just as canning or freezing. But the pickle itself is not a microbe. A microbe requires a microscope to see.
carbonic i think
The addition of vinegar and the processing times are different for pickling than for canning. Canning cooks the vegetables thoroughly whereas pickling is done from the veggie's raw state.
The main difference between salt and pickling salt is that pickling salt is a pure form of salt without any additives like iodine or anti-caking agents. This makes pickling salt ideal for preserving foods through the pickling process, as it won't affect the color or taste of the final product.
Microorganisms are not a good thing when it comes to pickling. Generally you want to kill off microorganisms when pickling.
hat is the process does soaking and storing food in brine
Stray seeds and remnants of the herbs and spices used in the pickling process. Many producers leave some in to preserve flavor and out of tradition.
The pickling method is by submersing the food into a vinegar or saline solution. The reaction between the food and the vinegar or saline solution causes it to ferment. This process is done by putting the food into an anaerobic environment so that no bacteria can manifest itself on it.