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Pickled foods are great! Achaar, kimchi, sauerkraut, dill pickles... so good.. Are all pickled foods fermented? How do you pickle stuff? What is the science behind the delicious pickling process?

This episode has a promo for Bald Scientist Podcast! Learn some science and life lessons from Professor and Scientist One Pagan! Check him out at @Baldscientist on twitter!

Email us at petridishpod -at- gmail.com. On twitter @dishpodcast and instagram @petridishpodcast.

References:

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• https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/foodborne-illness-and-disease/clostridium-botulinum/ct_index
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• https://www.cdc.gov/botulism/symptoms.html
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• https://fbns.ncsu.edu//extension_program/documents/foodsafety_making_pickles_in_NC.pdf
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• https://www.seriouseats.com/2017/08/preserving-pickle-cucumber-science-acidity.html
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• https://www.uoguelph.ca/foodscience/book-page/classification-lactic-acid-cultures
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• https://www.liebertpub.com/doi/full/10.1089/jmf.2013.3083
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• https://www.ars.usda.gov/ARSUserFiles/60701000/Pickle%20Pubs/p358.pdf
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• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2968121/
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• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC291590/
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• https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2009.01925.x
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• https://oldworldgardenfarms.com/2016/06/01/the-secrets-to-making-crisp-pickles/
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• https://www.tandfonline.com/doi/abs/10.1080/00275514.1959.12024837
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• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1196641/
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• https://www.culturesforhealth.com/learn/blog/blog-post-one-ingredient-youll-need-crunchy-lacto-fermented-pickles/
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• https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4514.1985.tb00350.x
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• https://www.sciencedirect.com/science/article/abs/pii/S0260877404002316
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• https://www.sciencedirect.com/science/article/pii/S092422440600402X
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