Ep. 75 Pickle Party

<p>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?</p> <p>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!</p> <p>Email us at petridishpod -at- <a href="https://gmail.com/"><u>gmail.com</u></a>. On twitter @dishpodcast and instagram @petridishpodcast.</p> <p>References:</p> <ul> <li><a href="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"><u>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</u></a></li> <li><a href="https://www.cdc.gov/botulism/symptoms.html"><u>https://www.cdc.gov/botulism/symptoms.html</u></a></li> <li><a href="https://fbns.ncsu.edu//extension_program/documents/foodsafety_making_pickles_in_NC.pdf"><u>https://fbns.ncsu.edu//extension_program/documents/foodsafety_making_pickles_in_NC.pdf</u></a></li> <li><a href="https://www.seriouseats.com/2017/08/preserving-pickle-cucumber-science-acidity.html"><u>https://www.seriouseats.com/2017/08/preserving-pickle-cucumber-science-acidity.html</u></a></li> <li><a href="https://www.uoguelph.ca/foodscience/book-page/classification-lactic-acid-cultures"><u>https://www.uoguelph.ca/foodscience/book-page/classification-lactic-acid-cultures</u></a></li> <li><a href="https://www.liebertpub.com/doi/full/10.1089/jmf.2013.3083"><u>https://www.liebertpub.com/doi/full/10.1089/jmf.2013.3083</u></a></li> <li><a href="https://www.ars.usda.gov/ARSUserFiles/60701000/Pickle%20Pubs/p358.pdf"><u>https://www.ars.usda.gov/ARSUserFiles/60701000/Pickle%20Pubs/p358.pdf</u></a></li> <li><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2968121/"><u>https://www.ncbi.