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Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a ''pickle'', or, to prevent ambiguity, prefaced with the adjective ''pickled''. The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is used as the pickling medium.
Another distinguishing characteristic is a pH 4.6 or lower,〔(Minnesota Department of Agriculture "Pickle Bill" Fact Sheet )〕 which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added.〔(Antimicrobial Effects of Mustard Flour and Acetic Acid )〕 If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, German sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.〔McGee, Harold (2004). ''On Food and Cooking: The Science and Lore of the Kitchen''. New York: Scribner, pp. 291–296. ISBN 0-684-80001-2.〕
When both salt concentration and temperature are low, ''Leuconostoc mesenteroides'' dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperatures ''Lactobacillus plantarum'' dominates, which produces primarily lactic acid. Many pickles start with ''Leuconostoc'', and change to ''Lactobacillus'' with higher acidity.〔
==History==
Pickling began 4000 years ago using cucumbers native to India. It is called "achar" in southern India. This was used as a way to preserve food for out-of-season use and for long journeys, especially by sea. Salt pork and salt beef were common staples for sailors before the days of steam engines. Although the process was invented to preserve foods, pickles are also made and eaten because people enjoy the resulting flavors. Pickling may also improve the nutritional value of food by introducing B vitamins produced by bacteria.〔(Science of Pickles: Fascinating Pickle Facts )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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