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What Is Pickling?
You might sample kosher cucumber pickles in New York City, chutneys in India, kimchi in Korea, miso pickles in Japan, salted duck eggs in China, pickled herring in Scandinavia, corned beef in Ireland, salsas in Mexico, pickled pigs feet in the southern United States, and much, much more.All foods are continually assaulted by many kinds of microorganisms, racing to eat as much as possible. When you pickle vegetables by fermentation, you help one type of microbe win this "race." More specifically, you create special conditions in your pickle crock that keep away "bad" spoilage-causing microorganisms, and that allow a unique class of "good" bacteria, called lactic acid bacteria, to colonize your pickles. When are vegetables in season? Click to see!