Pickling and Sauerkraut

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Difference between Pickling and Sauerkraut

Pickling vs. Sauerkraut

Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.

Anaerobic organism

An anaerobic organism or anaerobe is any organism that does not require oxygen for growth.

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B vitamins

B vitamins are a class of water-soluble vitamins that play important roles in cell metabolism.

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Beetroot

The beetroot is the taproot portion of the beet plant, usually known in North America as the beet, also table beet, garden beet, red beet, or golden beet.

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Belarusian cuisine

Belarusian cuisine shares many similarities with cuisines of other Eastern, Central and Northeastern European countries, basing predominantly based on meat and various vegetables typical for the region.

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Cabbage

Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.

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Carrot

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.

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China

China, officially the People's Republic of China (PRC), is a unitary one-party sovereign state in East Asia and the world's most populous country, with a population of around /1e9 round 3 billion.

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Condiment

A condiment is a spice, sauce, or preparation that is added to food to impart a particular flavor, to enhance its flavor, or in some cultures, to complement the dish.

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Czech cuisine

Czech cuisine (česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries.

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Kimchi

Kimchi (gimchi), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).

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Lactic acid

Lactic acid is an organic compound with the formula CH3CH(OH)COOH.

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Lactobacillales

Lactobacillales or lactic acid bacteria (LAB) are an order of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or coccus-shaped bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella; these belong to the order Lactobacillales.

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Lactobacillus

Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped, non-spore-forming bacteria.

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Lactobacillus plantarum

Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in many fermented food products as well as anaerobic plant matter.

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Leuconostoc mesenteroides

Leuconostoc mesenteroides is a bacterial species sometimes associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production in fermented sausages).

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PH

In chemistry, pH is a logarithmic scale used to specify the acidity or basicity of an aqueous solution.

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Pickled cucumber

A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.

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Polish cuisine

Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland.

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Pork

Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).

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Russian cuisine

Russian cuisine is a collection of the different cooking traditions of the Russian people.

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Sauerkraut

Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.

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Shchi

Shchi (a) is a Russian style cabbage soup.

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Slovak cuisine

Slovak cuisine varies slightly from region to region across Slovakia.

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Suan cai

Suan cai (also called suan tsai and Chinese sauerkraut; literally "sour vegetable") is a traditional Chinese pickled Chinese cabbage (napa cabbage), used for a variety of purposes.

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Tsukemono

are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran).

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Turnip

The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot.

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Ukrainian cuisine

Ukrainian cuisine is the cuisine of Ukraine.

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Watermelon

Citrullus lanatus is a plant species in the family Cucurbitaceae, a vine-like (scrambler and trailer) flowering plant originally from Africa.

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