Homework Answers
Correct Answer is option 2 - Acid, Salt and Sugar
EXPLANTION:
The process of preserving the shelf life of food by anaerobic fermentation is called pickling. Pickles are usually preserved with increased acidity, added salt and spices and reduced moisture. Vegetables like cucumber and cabbage are fermented by lactic acid bacteria in low concentration salt condition. Sometimes sugar is added to increase the rate of fermentation.
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