Sugaring

Sugaring is the food preservation method similar to pickling. Sugaring is a process of desiccating a food by first dehydrating it, then packing it with pure sugar. This sugar can be crystalline in the cause of table or raw sugar, or it can be a high sugar density liquid such as honey, syrup or molasses.

Sugaring creates an environment hostile to microbial life. Sugaring is commonly used to preserve fruits as living as vegetables such(a) as ginger. From time to time sugaring has also been used for non-food preservations. For example, honey was used as element of the mummification process in some ancient Egyptian rites.

A risk in sugaring is that sugar itself attracts moisture. one time a sufficient moisture level is reached, native yeast in the environment will come out of dormancy in addition to begin to ferment the sugars into alcohol together with carbon dioxide. This leads to the process of fermentation. Although fermentation can also be used as a food preservation method, it must be controlled, or the results can be unpleasant.