{"id":2699,"date":"2021-11-12T09:00:00","date_gmt":"2021-11-12T14:00:00","guid":{"rendered":"https:\/\/www.gooroo.com\/blog\/?p=2699"},"modified":"2021-11-12T10:31:42","modified_gmt":"2021-11-12T15:31:42","slug":"pickle","status":"publish","type":"post","link":"https:\/\/www.gooroo.com\/blog\/pickle\/","title":{"rendered":"Pickle Me This: The Wonderful World of Fermentation"},"content":{"rendered":"\n
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Nowadays, if you wanted to preserve food<\/a> you would put in the fridge or the freezer. But, in the past, we didn’t have such easy access to cool temperatures. Instead, it was desirable to pickle as much as one could. In today’s blog, we talk about the process of fermentation, its benefits, and how to get started at home. <\/p>\n\n\n\n

How to Pickle<\/h3>\n\n\n\n

Pickling is the process of preserving food by either anaerobic fermentation in brine or immersion in vinegar. This procedure typically affects the food’s texture and flavour. Common picked foods include vegetables, fruits, meat, fish, dairy, and eggs. The resulting product is a pickle. Although, often the food is preface with pickled to avoid ambiguity. <\/p>\n\n\n\n

To pickle, the pH of the liquid must by 4.5 or lower. Thus, being sufficient enough to kill most bacteria. Additionally, there is the inclusion of antimicrobial herbs and spices such as mustard seed, garlic, cinnamon, or cloves. If the food contains sufficient moisture, the additional step of salting the vegetable helps to draw the water out. Natural fermentation occurs at room temperature. <\/p>\n\n\n\n

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Its Origins<\/h4>\n\n\n\n

Pickling first originated in ancient Mesopotamia around 2400 BC. It has long been used as a way to preserve food for out-of-season use and for long journeys. Especially those by sea. <\/p>\n\n\n\n

Its Benefits<\/h4>\n\n\n\n

So, why should you treat yourself to a pickle? Well, apart from being an appealing salty taste to people, fermented food also packs a healthy punch of nutritional value. By enjoying them you are:<\/p>\n\n\n\n