Food and nutrition.pdf

Food Preservation 273alkaline substance) resulting in their "inorganic" fermentation throughraised pH instead of spoiling. The fermentation preserves them and breaksdown some of the complex, less flavorful proteins and fats into simplermore flavorful ones.Most foods can be preserved in soil that is very dry and salty (thus adesiccant), or soil that is frozen.Cabbage was tr.aditionally buried in the fall in northern farms in theUSA for preservation. Some methods keep it crispy while other methodspr