Souring

Souring is the food preparation technique that causes a physical together with chemical modify in food by exposing it to an acid. This acid can be added explicitly e.g., vinegar, lemon juice, lime juice, etc., or can be made within the food itself by a microbe, such(a) as Lactobacillus.

Souring is similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling & fermentation can clear a much longer amount of time.

Examples

Dairy products gave by souring include:

Grain products include:

Others foods produced by souring include: Ceviche, Kinilaw, and