Pickling

Loading is a way to preserve food and spice. Inserting a form of pickling of food.

The food is completely covered with a spicy vinegar or some salt water. In Italy and other Mediterranean countries food may also be inserted in olive oil. Be Inserted for example, pickled vegetables, pickles, mustard pickles, pumpkin, baby corn, onions, beetroot, Bismarck herring, sherry - sild, pickled eggs and other foods.

For vegetables, the decoction should be poured over the hot food, so one necessarily arising fermentation process is inhibited as long as possible. For airtight cellophane or Einmachhaut is used which is tied off. Today more Bülachergläser or Sterilisiergläser be used because they exclude germs better and better air-tightness is ensured. It can also be great glasses, so-called ports or Keramikkruken be used.

The storage should be dark and cool and it should be able to prevent dust from getting into the broth as possible. Pickled foods can be stored and consumed about a year, but a premature destruction is always possible and occasional checks therefore recommended. Upon the occurrence of mold should refrain from eating and destroying them, since many common mushrooms are poisonous, can cause chronic diseases and even cancer. This is also true for bacteria, which can be noticed, however, much worse, such as a stronger cloudiness or abnormal odor.

The consumption of pickled foods should be done within a few days, since access to the first sampling microorganisms in the broth. For removal, you should use clean cutlery, whereby the introduction of harmful microorganisms is limited. By further cooling, we suppress any growth in that and delays the Verderbungsprozess further out.