why is salt added in excess to pickles
Answers
Answered by
11
for protecting pickles from anaerobic fragmentation .
kshitizgarg36:
that's a copy from me
u have said the same thing...but thnks for the elaboration dude..
that's good if you know more but don't so rude
your answer is incorrect as you said salt protect pickle from anaerobic fragmentation but anaerobic fragmentation is good as it produce latic acid which protect picle from getting rotten
ohhh anywy...i got my answr
i'm nwt talking rudly...
that's a typing mistake i.e not (from), it is (by)
not to u sarah
ohhh ok
ya
Answered by
18
because salt act as preservative ..
we keep the pickels for long time so it is required it to be in good condition for long time.. the salt preserve pickle by
anaerobic fermentation which producing lactic acid. Lactic acid preserves the pickles and gives them their characteristic flavour. The salt concentration is very important in this process. This is used as a way to preserve food for out-of-season use and for long journeys.
we keep the pickels for long time so it is required it to be in good condition for long time.. the salt preserve pickle by
anaerobic fermentation which producing lactic acid. Lactic acid preserves the pickles and gives them their characteristic flavour. The salt concentration is very important in this process. This is used as a way to preserve food for out-of-season use and for long journeys.
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