Matches in DBpedia 2015-10 for { <http://dbpedia.org/resource/Pickling> ?p ?o }
- Pickling abstract "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, 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. 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.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.".
- Pickling thumbnail Ogórki_w_trakcie_kiszenia.jpg?width=300.
- Pickling wikiPageExternalLink delicious_tv_salted_porcini_mushrooms_vs_marinated_milky_cap_40443.html.
- Pickling wikiPageExternalLink A3100168.
- Pickling wikiPageExternalLink x0560e00.htm.
- Pickling wikiPageExternalLink 6605372a.html.
- Pickling wikiPageExternalLink can6b_pickle.html.
- Pickling wikiPageID "2259607".
- Pickling wikiPageLength "22830".
- Pickling wikiPageOutDegree "244".
- Pickling wikiPageRevisionID "683651870".
- Pickling wikiPageWikiLink Albania.
- Pickling wikiPageWikiLink Allium_ursinum.
- Pickling wikiPageWikiLink Almond.
- Pickling wikiPageWikiLink Alum.
- Pickling wikiPageWikiLink Anaerobic_organism.
- Pickling wikiPageWikiLink Antimicrobial.
- Pickling wikiPageWikiLink Arab_cuisine.
- Pickling wikiPageWikiLink Arabic.
- Pickling wikiPageWikiLink Arabic_language.
- Pickling wikiPageWikiLink Armenian_cucumber.
- Pickling wikiPageWikiLink B_vitamins.
- Pickling wikiPageWikiLink Balkan_cuisine.
- Pickling wikiPageWikiLink Bay_leaf.
- Pickling wikiPageWikiLink Bean.
- Pickling wikiPageWikiLink Beetroot.
- Pickling wikiPageWikiLink Belarusian_cuisine.
- Pickling wikiPageWikiLink Beni_shoga.
- Pickling wikiPageWikiLink Beni_shōga.
- Pickling wikiPageWikiLink Blackcurrant.
- Pickling wikiPageWikiLink Branston_(brand).
- Pickling wikiPageWikiLink Brine.
- Pickling wikiPageWikiLink Brining.
- Pickling wikiPageWikiLink British_Journal_of_Cancer.
- Pickling wikiPageWikiLink British_cuisine.
- Pickling wikiPageWikiLink Bulgaria.
- Pickling wikiPageWikiLink Burma.
- Pickling wikiPageWikiLink Cabbage.
- Pickling wikiPageWikiLink Canada.
- Pickling wikiPageWikiLink Canning.
- Pickling wikiPageWikiLink Capsicum.
- Pickling wikiPageWikiLink Carcinogen.
- Pickling wikiPageWikiLink Carrot.
- Pickling wikiPageWikiLink Category:Cooking_techniques.
- Pickling wikiPageWikiLink Category:Culinary_terms.
- Pickling wikiPageWikiLink Category:Food_preservation.
- Pickling wikiPageWikiLink Category:Pickles.
- Pickling wikiPageWikiLink Category:World_cuisine.
- Pickling wikiPageWikiLink Caucasian_cuisine.
- Pickling wikiPageWikiLink Cauliflower.
- Pickling wikiPageWikiLink Celery.
- Pickling wikiPageWikiLink Cheese_and_pickle_sandwich.
- Pickling wikiPageWikiLink Chicago.
- Pickling wikiPageWikiLink Chili_pepper.
- Pickling wikiPageWikiLink China.
- Pickling wikiPageWikiLink Chinese_cabbage.
- Pickling wikiPageWikiLink Chow-chow_(food).
- Pickling wikiPageWikiLink Chutney.
- Pickling wikiPageWikiLink Cinnamon.
- Pickling wikiPageWikiLink Clove.
- Pickling wikiPageWikiLink Cockle_(bivalve).
- Pickling wikiPageWikiLink Condiment.
- Pickling wikiPageWikiLink Corned_beef.
- Pickling wikiPageWikiLink Cucumber.
- Pickling wikiPageWikiLink Cucurbita.
- Pickling wikiPageWikiLink Czech_cuisine.
- Pickling wikiPageWikiLink Daikon.
- Pickling wikiPageWikiLink Decomposition.
- Pickling wikiPageWikiLink Dill.
- Pickling wikiPageWikiLink Dutch_language.
- Pickling wikiPageWikiLink EDTA.
- Pickling wikiPageWikiLink East_Asia.
- Pickling wikiPageWikiLink Eggplant.
- Pickling wikiPageWikiLink Embroidery.
- Pickling wikiPageWikiLink Esophageal_cancer.
- Pickling wikiPageWikiLink Ethylenediaminetetraacetic_acid.
- Pickling wikiPageWikiLink Fermentation_(food).
- Pickling wikiPageWikiLink Fermentation_in_food_processing.
- Pickling wikiPageWikiLink Fish_and_chips.
- Pickling wikiPageWikiLink Food.
- Pickling wikiPageWikiLink Food_and_Drug_Administration.
- Pickling wikiPageWikiLink Food_preservation.
- Pickling wikiPageWikiLink Fumonisin.
- Pickling wikiPageWikiLink Gari_(ginger).
- Pickling wikiPageWikiLink Garlic.
- Pickling wikiPageWikiLink Germany.
- Pickling wikiPageWikiLink Gherkin.
- Pickling wikiPageWikiLink Giardiniera.
- Pickling wikiPageWikiLink Great_Market_Hall_(Budapest).
- Pickling wikiPageWikiLink Greece.
- Pickling wikiPageWikiLink Home_canning.
- Pickling wikiPageWikiLink Hungary.
- Pickling wikiPageWikiLink Hyderabadi_pickle.
- Pickling wikiPageWikiLink India.
- Pickling wikiPageWikiLink Indonesia.
- Pickling wikiPageWikiLink Iranian_cuisine.
- Pickling wikiPageWikiLink Italian_beef.
- Pickling wikiPageWikiLink Italy.
- Pickling wikiPageWikiLink Jalapeño.
- Pickling wikiPageWikiLink Jangajji.