StockFood/Scherer, Jim
ALL over the world, people use acid to preserve fruit and vegetables, creating the sour and delicious foods we call pickles. The microbes that spoil our food have a hard time growing if the pH is lower than 4.5, but we can eat foods with a pH as low as 2 (the lower the pH, the more acidic the substance).
Some pickles are made by salting vegetables or fruit, encouraging the growth of bacteria that produce lactic acid. These include kimchi, which I described in a previous issue (29 February 2020). A quicker and simpler way to make …
Source: Humans - newscientist.com
