It creates an acidic environment which many bacteria cannot tolerate.

one cup to one gallon water

If the food is raw, then it must be kept cold- refrigeration will extend the shelf life from 3 to 5 days, depending on the type of food. Freeze it! this will extend it's edibility by several months. Cook it, refrigerate any unused food promptly. The goal is to cook to kill, or keep it as far below room temperature as possible- the breeding ground is room temp.

Many fruits, such as watermelon, can and are pickled. Strawberries, most berries for that matter do not pickle well because of their soft structure. Pickling a strawberry might also not be very palatable.

Depending what type of kimchi you're making.

Most use Chinese cabbage, kosher salt, daikon, fresh ginger, hondashi powder, dried pepper flakes, fresh garlic, carrot, large head of PAC choi /bok choy, whole daikon radish or several red radishes, carrots, onions and/or leeks, seaweed etc.

No it cannot, as they are both different things.

Mixed Spice it a blend of spices, (cinnamon, ginger, nutmeg, cloves, corriander seed, cassia, allspice).

Allspice comes from the dried, unripe berry of a pimento tree. It looks a little like a larger peppercorn... kinda.

According to the USDA, alum may still safely be used to firm fermented cucumbers, but it does not improve the firmness of quick-process pickles. If you use good-quality ingredients and follow current canning methods, alum is not needed. If you do use alum, do not use more than 1/4 teaspoon per quart of pickling liquid. Excess will cause bitterness. For up-to-date canning recipes, contact your local county Extension agency.

Pickled beets kept in the refrigerator can last as long as six months. They should not be kept out unrefrigerated for more than four hours.

Foods are pickled for a variety of reasons. Some are pickled for taste reasons, (see pickles) while some are pickled as a means of preserving them.

pee on it

The commonest type of vinegar used for pickling is either distilled white or malt (brown). Use white vinegar if you don't want malt vinegar to darken the colour of the pickled items (hard-boiled eggs, whole or sliced onions, and other vegetables, etc). The vinegar used to pickle beetroot would not matter as the strong dark redness of the beetroot would override a malt vinegar.

Pickling can only be used for foods that will be used pickled. Once you have pickled something, you cannot substitute it for a fresh ingredient in a recipe.

Pressure canning is the only safe method for home canning vegetables. Clostridium botulinum is the bacterium that causes botulism food poisoning in low-acid foods, such as vegetables. The bacterial spores are destroyed only when the vegetables are processed in a pressure canner at 240 degrees Fahrenheit (F) for the correct amount of time. Clostridium botulinum is the bacterium commonly found in vegetables and meats. It is harmless until it finds itself in a moist, low-acid, oxygen-free environment or a partial vacuum. Under these conditions, the bacterium can grow and produce toxins dangerous to people and animals.

Do not process (low acid) vegetables using the boiling water bath because the botulinum bacteria can survive that method.

No, they aren't the same thing. Beetroot is a root vegetable. The vegetable grows below the ground, while the edible greens are grown on top. Red cabbage is a variety of cabbage that grows on top of the soil in individual heads.

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.

Korea has a lot of kimchi.

Kimchi is a Korean dish made of vegetables, the most common forms use Chinese cabbage, cucumbers or radishes, that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation.

Kung Fu Panda 2 - 2011 is rated/received certificates of:

Argentina:Atp

Australia:PG

Brazil:Livre

Germany:6

Ireland:PG

Malaysia:U

Netherlands:6

New Zealand:PG

Peru:PT

Philippines:G (MTRCB)

Portugal:M/6

Singapore:G

South Africa:PG

South Korea:All

Spain:T

Sweden:7

Switzerland:7 (canton of Geneva)

Switzerland:7 (canton of Vaud)

UK:PG

USA:PG (certificate #46754)

Acid pickling means pickle the acid.

No, pickling is a type of seasoning. These seasonings are not used in kimchi. Kimchi is made through fermentation.