| Data set information | |
| Name | Pickled Vegetables |
| Synonyms | Quick pickles,酱腌菜 |
| Classification |
Class name
:
Hierarchy level
No records found. |
| General comment | Pickling is the process of preserving vegetables or extending the shelf-life of food by fermentation using a brine or immersion in vinegar. Quick pickled vegetables like cauliflower, squash, mushrooms, broccoli, or asparagus can be made. Fruits like grapes, berries, melon, cherries, and peaches can also be pickled. They are simply vegetables that are pickled in a vinegar, water, and salt (sometimes sugar, too) solution and stored in the refrigerator. Quick pickles don't develop the deep flavor that fermented pickles do, but they also only require a few days in the brine before they can be enjoyed. |
| Quantitative reference | |
| Reference Flow Property | |
| LCI method | |
| Type of flow | Product flow |
| Data entry by | |
| Time stamp (last saved) | 2024-01-03T16:03:41.634892+08:00 |
| Data set format(s) | |
| Publication and ownership | |
| UUID | 93ed5ab9-5b6d-4dcf-88c1-ef0e12add7b9 |
| Data set version | 01.00.000 |
| Flow Property | Mean value | Minimum value | Maximum value | Uncertainty distribution type | Relative StdDev in % | Data derivation type / status | General comment |
|---|---|---|---|---|---|---|---|
| 1.0 | 0.0 | 0.0 | 0.0 % |