Editing Food preservation (section)

=== Pickling ===
{{Main|Pickling}}
Pickling is a method of preserving food in an edible, antimicrobial liquid. Pickling can be broadly classified into two categories: chemical pickling and fermentation pickling.

In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other microorganisms. Typical pickling agents include [[brine]] (high in salt), [[vinegar]], [[ethanol|alcohol]], and [[vegetable oil]]. Many chemical pickling processes also involve heating or boiling so that the food being preserved becomes saturated with the pickling agent. Common chemically pickled foods include [[Pickled cucumber|cucumbers]], [[capsicum|peppers]], [[corned beef]], [[herring]], and [[Pickled egg|eggs]], as well as mixed vegetables such as [[piccalilli]].

In fermentation pickling, bacteria in the liquid produce [[organic acid]]s as preservation agents, typically by a process that produces [[lactic acid]] through the presence of [[lactobacillales]]. Fermented pickles include [[sauerkraut]], [[nukazuke]], [[kimchi]], and [[surströmming]].