Pickling
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Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.
A jar of pickled cucumbers (front) and a jar of pickled onions (back)
Indian mixed pickle, containing lotus root, lemon, carrot, green mango, green chilis, and other ingredients.
Dưa cải muối made from cải bẹ xanh
Kimchi is a very common side dish in Korea.
Fermentation in food processing
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In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt.
Sourdough starter.
Conical loaves of bread left as grave goods, exactly as laid out in the Great Tomb at Gebelein, Egypt, 2435-2305 BC
Beer and bread, two major uses of fermentation in food