Fermentation and Pickling It is one of the methods of human food preservation that has been around for a long time. Until it becomes a habit to call each other affectionately “Fermented food” combined into one word because they look and feel so similar that sometimes it is impossible to distinguish which food is “fermented” or “fermented”? In fact, the two methods are completely different. both the cooking method and the delicious results that come out

Fermentation uses sugar or salt as a reaction. Bacteria, yeasts, fungi and other microbial decomposition processes are also involved. The fermentation takes longer than pickling. may be a week Months or even years make the color, appearance, taste, texture and smell different from the original. There are both alcohol fermentation (Alcoholic Fermentation), fermentation that causes Acetic Acid (Acetic Acid Fermentation), fermentation that causes Lactic Acid (Lactic Acid Fermentation). Kimchi, wine, or dairy ferments such as yogurt, fermented milk, and fermented grains such as soy sauce, soybeans, bread, and ferments also help produce probiotics that are good for the digestive system.

Pickling is the process of immersing food in an acidic liquid such as brine or vinegar. without microbes involved and takes a short time to pickle just a few days But both the texture and taste will change. It may taste salty or sour. It depends on the pickling method. which sometimes may be used together with heat Because heat acts as a deterrent to the growth of various microorganisms. Most pickling is divided into 4 types as follows: sour pickle, salty pickle, sweet pickle and 3 flavor pickles such as pickled salmon, pickled crab roe, pickled shrimp, pickled cucumber, pickled radish. The main purpose of pickling is to extend the shelf life of food.

In a nutshell, fermentation and pickling are both natural food preservation. but different in that Fermentation involves microbial processes. It gives the food a sour taste without adding any acid. Use to soak food in acidic liquids such as salt water, lemon juice and vinegar. to prolong the shelf life of food itself