When thinking about pickled cabbage, many people may understand. That all types of pickled cabbage are made by soaking vegetables in pickling water. Which is not clean and can be harmful to the body. But in fact, the processing of pickled cabbage is divided into 2 types according to the food preservation method, which are: UFABET
1. Pickling
Pickling is the process of soaking vegetables or other fruits and vegetables in a marinade, a seasoning that contains vinegar, salt, sugar, chilies, and other spices to give the vegetables their flavor. It is a process that does not require beneficial microorganisms to process the vegetables.
In addition, during pickling, the vegetables may be soaked in chemicals, such as lime water, which makes the vegetables crispier before being soaked in the pickling liquid, and other acidic substances may be added.
2. Fermentation
Fermentation is a method of food preservation. There are many types of fermented foods. Such as yogurt, kimchi, beer. The main ingredient used in fermenting pickled cabbage is salt. In addition to providing flavor, using salt also helps create an environment that is conducive to the growth of good microorganisms. Lactic acid bacteria such as Lactobacillus. Which cause changes in the vegetables during fermentation.
Natural fermentation of cabbage to create lactic acid requires controlling production factors to meet standards. Including cabbage quality, appropriate temperature, and cleanliness during fermentation and packaging to produce pickled cabbage. That is crispy, has a beautiful yellow color, is delicious, can be stored for a long time, and is also beneficial to the body.