Pickling prevents Fermentation

While fermentation is a process which denatures food to make a new substance, pickling is a process where certain foods are soaked in a solution to avoid getting spoilt. A science project could be made out of using the two processes on the same food to see what the end result of both the processes would be on the said food.

Pickling is an ancient cooking technique and is common in most global cuisine. There are a whole variety of pickles available across the globe from America to Australia. However the basic principle stays the same. When it comes down to the nitty gritty there are just two kinds of pickles. Those made in vinegar and those made in brine, that’s salt water.

The strong liquids do not allow most bacteria to flourish effectively ending the chance of the food spoiling. However as the liquids have a distinctive taste of their own they will influence the taste of the food being pickled.

For our experiment with pickling we are going to make sauerkraut, a kind of fermented cabbage which originates from Germany. It is the easiest pickle to make. You get a head of cabbage. Cut strips of the cabbage and wash well. Now dry them up with some kitchen tissues and keep aside. In a glass bottle with a wide neck toss in the cabbage. Now cover it with vinegar and leave for a couple of days. Take it out and eat pickled cabbage! For more fun science experiments check here.