Why is vinegar used to preserve food


Souring is the seasoning and preservation of dishes with acidic foods. (Photo by: Tolikof / Depositphotos.com)

"In a good sauce, sweetness and acidity have to fight each other" is an old saying in the kitchen. Indeed, well-measured acidity stimulates the appetite on the palate. With acidulants you can also preserve vegetables, meat and fish excellently and at the same time add fresh, new flavor accents.

The basic principle of souring

The pH of the food to be preserved is shifted to the acidic range. This prevents the formation of micro-organisms. The food has a longer shelf life. In the case of dairy products such as yoghurt, this can be a few days or weeks, in the case of pickled vegetables it can be years.

What is used in this

Basically, two different acidulants are used for acidification. Vinegar is used for pickled vegetables (cucumber, mixed pickles, beetroot) and fish. With sourdough, sauerkraut, yoghurt and buttermilk, chefs start the lactic acid fermentation to stop the aging of the food.

Don't just make it durable

But food is not only acidified for the sake of shelf life. You can also enjoy the new, hearty taste of fish, meat and vegetables.

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