Vinegar and lemon juice not only get fish and meat on their toes, you can also use acidulants to preserve them.


Acidification is the seasoning and preservation of dishes with acidic foods. (Photo by: Tolikof /

"In a good sauce, sweetness and acidity have to fight together" is an old saying in the kitchen. In fact, well-dosed acidity has an appetizing effect on the palate. Acidifying agents can also be used to preserve vegetables, meat and fish excellently and, at the same time, to add fresh, new flavors.

The basic principle of acidification

The pH of the food to be preserved is shifted to the acidic range. This prevents the formation of micro-organisms. The food stays longer. In the case of dairy products such as yoghurt, this can be a few days or weeks, and in the case of pickled vegetables, it is years.

What is used here

Basically, two different acidifiers are used for acidification. Vinegar is used for pickled vegetables (pickles, mixed pickles, beets) and fish. When it comes to sourdough, sauerkraut, yoghurt and buttermilk, cooks start lactic acid fermentation to stop food aging.

Don't just make it last

But food is not only acidified for the sake of durability. You can also enjoy the new, hearty taste of fish, meat and vegetables.