编辑“︁醃”︁（章节）

=== 酸性腌制 ===
酸腌是借助食品的酸性进行保存，一般以[[pH]]小于4.6为宜。这样的酸性足以阻止大部分细菌繁殖。这类腌制方法一般用于蔬菜和真菌类。<ref>{{cite web|url=http://www.mda.state.mn.us/food/business/factsheets/picklebill.htm|title=Pickle Bill Fact Sheet|date=13 March 2008|access-date=15 February 2018|url-status=dead|archive-url=https://web.archive.org/web/20080313102803/http://www.mda.state.mn.us/food/business/factsheets/picklebill.htm|archive-date=13 March 2008}}</ref>产生酸性的方法有：

* 借助[[乳酸菌]]在[[盐水]]中发酵（对于含水量较大的蔬菜，直接加盐也可）。这类腌菜的代表是[[韓式泡菜]]、[[德式酸菜]]。在使用厌氧发酵时，不须完全灭菌，蔬菜上原有的乳酸菌就足以保存。<ref name=McGee1>McGee, Harold (2004). ''{{tsl|en|On Food and Cooking||On Food and Cooking: The Science and Lore of the Kitchen}}''. New York: Scribner, pp. 291–296. {{ISBN|0-684-80001-2}}.</ref>
* 用[[醋]]（西方常用[[白醋]]）浸泡。这类腌菜制作简单，和腌泡的区别主要在于pH。
* 使用[[乳酸]]调制。这类工艺常见于量产的中国腌菜，乳酸相比醋酸可以更好地模仿发酵的风味。

酸腌制品一般可保留几个月。有时还会加入[[抗微生物]]的[[香辛料]]辅助保存，常见的有[[芥菜籽]]、[[蒜]]、[[桂皮]]、[[丁子香]]。<ref>{{cite journal | pmc = 154497 | pmid=12732572 | volume=69 | issue=5 | title=Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium | url = https://archive.org/details/sim_applied-and-environmental-microbiology_2003-05_69_5/page/2959 | journal=Appl Environ Microbiol | pages=2959–63 | last1 = Rhee | first1 = MS | last2 = Lee | first2 = SY | last3 = Dougherty | first3 = RH | last4 = Kang | first4 = DH | doi=10.1128/aem.69.5.2959-2963.2003| year=2003 | bibcode=2003ApEnM..69.2959R }}</ref>