FOOD TECHNOLOGY

Detailed explanation-1: -Cucumbers, cabbage, and green olives account for the largest volume of vegetables and fruits commercially pickled in Western countries. Capers, garlic, onions, carrots, cauliflower, beans, and other vegetables are also pickled, albeit in lesser quantities.

Detailed explanation-2: -Some of the more popular pickled foods include pickles (cucumbers), sauerkraut (cabbage), and green olives (olives). These three examples cover the range of methods used to produce acidic pickling brine. In the case of cucumbers, vinegar (acetic acid) is usually added to provide all or most of the necessary acidity.

Detailed explanation-3: -Fermented vegetables like Kimchi Given the presence of an acid brought on through the process of fermentation, homemade fermented foods can then be categorized as pickled and fermented. Fermented foods and drinks include things like sauerkraut, kimchi, kombucha, coconut yogurt, miso, and tempeh.