Why is salt added to pickles ?
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Adding salt to your pickling brine is one important way to help lactic acid bacteria win the microbial race. ... Too much salt is also a problem: Lactic acid bacteria cannot thrive, leaving your vegetables unpickled. What's more, salt-tolerant yeasts can spread more quickly.
Strawberry371:
you have copied it from Google
yeah
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sorry'
If strawberry wanted that answer from Google so she/he was able to see...
from Google
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Adding salt to your pickling brine is one important way to help lactic acid bacteria win the microbial race. At a certain salt concentration, lactic acid bacteria grow more
quickly than other microbes, and have a competitive advantage. Below this "right" concentration, bad bacteria may survive and spread more easily, possibly out-competing lactic acid bacteria and spoiling your pickles.
quickly than other microbes, and have a competitive advantage. Below this "right" concentration, bad bacteria may survive and spread more easily, possibly out-competing lactic acid bacteria and spoiling your pickles.
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arent u copying a little bit?
I think you both copied it from the net so your answers are little bit same...
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