Description
Pickled vegetables are preserved in a boiled solution of vinegar water with salt, spices, herbs, natural flavors, sugars, and sweeteners, which acts as a preservative without fermentation, as long as the vegetables are sealed from the air and have been pasteurized. Typically, the pickling solution contains a maximum of 2.5% acetic acid and a pH value below 4.2. Typical lacto-fermented vegetables include sauerkraut, pickles, pickled beans and beets, tsa tsai, kimchi, and tsukemono. Pumpkin, bell peppers, carrots, radishes, and almost all other types of vegetables can also be preserved this way.
