FOOD TECHNOLOGY

Detailed explanation-1: -Vinegar may be used to pickle food, a preservation method that extends the shelf life of perishable foods by killing bacteria. Pickling involves soaking a food in a brine solution made from vinegar, water, salt, and sugar, which also changes the food’s flavor. There are several types of vinegars available.

Detailed explanation-2: -Balsamic, rice, and red or white vinegars may also be used to preserve and add interesting flavors to foods, and safe to use as long as they have the right acidity levels. White distilled vinegar has a sharp acidic flavor, but apple cider, balsamic, and rice vinegars are more mild and can even have sweet flavors.

Detailed explanation-3: -The other category includes pickles soaked in a salt brine to encourages fermentation-the growth of “good” bacteria that make a food less vulnerable to “bad” spoilage-causing bacteria.

Detailed explanation-4: -Pickled cucumbers. Pickled herring. Pickled mushrooms. Pickled olives. Pickled vegetables. Fermented homemade pickled cucumber, chili pepper, garlic, and apple in the hot climate of Indonesia.