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Brine pickled vegetables and more – what is worth knowing about brine pickling?

Fermentation, defined by biologists as anaerobic production of energy from nutrients, has found extensive application in alcohol production, food preservation, and changing the organoleptic properties of products - their flavour, consistency, colour, or aroma. The history of using this process dates back to ancient times. At first, fermentation was only used for storing food and was carried out with deeper understanding of microbiological mechanisms. Next alcoholic fermentation, brine pickling is one of the most popular fermentation processes. In Poland, at first the only brine pickled vegetable was cabbage, which used to be eaten in quite large amounts, especially at the countryside an in poor household where getting through the winter depends on the quantity of crops and preparing them in such a way as to be able to take advantage of them for a long time.