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standards. (October 2010)| "Pickling", also known as "brining"
or "corning", is the process of preserving food by anaerobic
fermentation in brine to produce lactic acid, or marinating and
storing it in an acid solution, usually vinegar (acetic acid).
The resulting food is called a pickle. This procedure gives the
food a salty or sour taste. In South Asia, edible oils are used
as the pickling medium with vinegar. Another distinguishing
characteristic is a pH less than 4.6, which is sufficient to
kill most bacteria. Pickling can preserve perishable foods for
months. Antimicrobial herbs and spices, such as mustard seed,
garlic, cinnamon or cloves, are often added. If the food
contains sufficient moisture, a pickling brine may be produced
simply by adding dry salt. For example, German sauerkraut and
Korean kimchi are produced by salting the vegetables to draw out
excess water. Natural fermentation at room temperature, by
lactic acid bacteria, produces