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- Pickling abstract "Pickling is the process of preserving food by anaerobic fermentation in brine or vinegar. The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia, edible oils are used as the pickling medium with vinegar.Another distinguishing characteristic is a pH less than 4.6, 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 A3100168.
- Pickling wikiPageExternalLink x0560e00.htm.
- Pickling wikiPageExternalLink 6605372a.html.
- Pickling wikiPageExternalLink can6b_pickle.html.
- Pickling wikiPageID "2259607".
- Pickling wikiPageRevisionID "606620222".
- Pickling hasPhotoCollection Pickling.
- Pickling subject Category:Cooking_techniques.
- Pickling subject Category:Food_preservation.
- Pickling subject Category:Pickles.
- Pickling subject Category:World_cuisine.
- Pickling type Ability105616246.
- Pickling type Abstraction100002137.
- Pickling type Cognition100023271.
- Pickling type CookingTechniques.
- Pickling type Know-how105616786.
- Pickling type Method105660268.
- Pickling type PsychologicalFeature100023100.
- Pickling type Technique105665146.
- Pickling comment "Pickling is the process of preserving food by anaerobic fermentation in brine or vinegar. The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia, edible oils are used as the pickling medium with vinegar.Another distinguishing characteristic is a pH less than 4.6, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months.".
- Pickling label "Einlegen".
- Pickling label "Kiszenie".
- Pickling label "Pickling".
- Pickling label "تخليل".
- Pickling label "漬ける".
- Pickling label "醃".
- Pickling sameAs Einlegen.
- Pickling sameAs 漬ける.
- Pickling sameAs 절임.
- Pickling sameAs Kiszenie.
- Pickling sameAs m.06zytg.
- Pickling sameAs Q1503967.
- Pickling sameAs Q1503967.
- Pickling sameAs Pickling.
- Pickling wasDerivedFrom Pickling?oldid=606620222.
- Pickling depiction Ogórki_w_trakcie_kiszenia.jpg.
- Pickling isPrimaryTopicOf Pickling.