Background Information for the Teacher Pickling is one of the most ancient forms of preserving food. It involves the microbial conversion of sugars into lactic acid through the growth and activity of acid-forming bacteria known as lactobacilli. As lactobacilli grow, they convert the natural sugars in plant juices into lactic acid. Lactobacilli are found almost everywhere in our environment and are known as anaerobes because they grow under conditions in which oxygen is lacking. Many foods can be preserved through natural pickling.
Some common ones are sauerkraut, yogurt, dill pickles, and silage for cattle.
The ancient Chinese and other cultures learned the value of pickling thousands of years ago. Today a spicy pickled Chinese cabbage product known as kimchee is a major part of the diet of Koreans. You and your students can make kimchee and study lactic acid fermentation in a 2-liter bottle by using the following recipe and procedure. Chinese Cabbage, Asian Vegetable Research and Development Center, Taiwan, China, 1981.