Pickled | Wikipedia audio article
Channel: wikipedia tts
Date: 11/12/2018

This is an audio version of the Wikipedia Article:
Pickled


00:01:46 1 History
00:02:30 1.1 Etymology
00:03:08 2 Popularity of pickles around the world
00:03:19 2.1 Asia
00:03:27 2.1.1 South Asia
00:04:47 2.1.2 Southeast Asia
00:06:28 2.1.3 East Asia
00:07:12 2.1.4 Western Asia
00:07:38 2.2 Europe
00:07:46 2.2.1 Central and Eastern Europe
00:10:38 2.2.2 Southern Europe
00:11:48 2.2.3 Northern Europe
00:12:42 2.3 United States and Canada
00:14:47 2.4 Mexico, Central America, and South America
00:16:13 3 Process
00:18:14 4 Possible health hazards of pickled vegetables
00:20:04 5 Gallery



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SUMMARY
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Pickling is the process of preserving or extending 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 pickled. The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables.Another distinguishing characteristic is a pH of 4.6 or lower, 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. 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. Like 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.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.