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Pickles and pickles

As often happens in the world of food, the products that are sought after today derive not so much from specific research, but rather have their origins in practical needs and peasant traditions. This is the case of pickles and pickles, once the only way to have certain foods available all year round, even out of season. Pickling occurs through fermentation in the absence of oxygen by lactic acid bacteria or by marinating the food in an acidic solution such as vinegar. Acetic acid kills most bacteria, but herbs and spices with antibacterial qualities are sometimes added. The preservation technique in oil is one of the most widespread and has the aim of isolating foods from contact with the air. However, oil does not have antibacterial properties and does not inhibit the development of anaerobic bacteria and cannot even inhibit the proliferation within the water contained in foods, which is why foods in oil are often first salted, cooked or even acidified with vinegar of wine.

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    Mikand Way S.r.l.
    YesEatIs
    Via Pavia 23 Varedo 20814 Italy +390362580932 info@yeseatis.com
    YesEatIs
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    Mikand Way S.r.l.
    YesEatIs
    YesEatIs
    Price Pickles and pickles Discount Preserves EAT
    https://www.yeseatis.com/public/ImgCat/big/233-282181033-immaginecat_3sottoliesottaceti.jpg
    As often happens in the world of food, the products that are sought after today derive not so much from specific research, but rather have their origins in practical needs and peasant traditions. This is the case of pickles and pickles, once the only way to have certain foods available all year round, even out of season. Pickling occurs through fermentation in the absence of oxygen by lactic acid bacteria or by marinating the food in an acidic solution such as vinegar. Acetic acid kills most bacteria, but herbs and spices with antibacterial qualities are sometimes added. The preservation technique in oil is one of the most widespread and has the aim of isolating foods from contact with the air. However, oil does not have antibacterial properties and does not inhibit the development of anaerobic bacteria and cannot even inhibit the proliferation within the water contained in foods, which is why foods in oil are often first salted, cooked or even acidified with vinegar of wine.
    Sliced ??Porcini Mushrooms in Olive Oil - Square Jar 290 g