Description
Curing and pickling preserve foods by lowering water activity and pH through salt, sugar, or acid.
Technical
Salt curing draws water out by osmosis, creating a hyperosmotic environment that inhibits microbes. Sugar curing creates a hypertonic solution that suppresses bacterial growth. Pickling with vinegar or fermentation lowers pH, further preventing spoilage.
Science
Primary Reaction
Osmotic dehydration, hypertonic sugar environment, acidification
Sensory Profile
Aroma ()
saltysweetsourfermentedtangybrinyearthysharpvinegaryspiced