answersLogoWhite

0

Filipinos have traditionally preserved their food through methods such as drying, fermenting, and pickling. Techniques like drying fish and meats (e.g., daing and longganisa) helped extend shelf life, while fermentation produced popular items like bagoong (fermented shrimp paste) and vinegar. Additionally, pickling vegetables, known as atsara, has been a common practice to enhance flavor and longevity. These methods not only preserved food but also contributed to the rich culinary heritage of the Philippines.

User Avatar

AnswerBot

2mo ago

What else can I help you with?