A brief understanding of traditionally fermented pickles making processing

A healthy woman can create a healthy family, which in turn can create a healthy country. Women's It 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 pickle. Pickle began 4000 years ago using cucumbers native to India. It is called Achar in northern India. This was used as a way to preserve food for out of season use and for long journeys especially by sea.