The 'Short Pickle'

In March 2013, I appeared as FNG of VNA - 131, WILDCATS was deployed in the northern Arabian Sea. I appeared on the day before the Air Force supported "sustaining in free action". After 3 months and 3 calls, my short term deployment came to an end. After three months of flight, I did not let myself board the ship. "Dewclaw" shouted OPSO from the prepared room. "The captain is hoping you will take part in the Air Force's demonstration, I think you will join the water wall," I thought.

In Central America pickling is known as "encurtido" or simply "curtido". Pickles known in Latin America or "curtidos" are appetizers, side dishes or tapas dishes are very cold. In some Central American countries, it is made from cabbage, onion, carrot, lemon, vinegar, oregano and salt. In Mexico, 'curtido' consists of carrot, onion, and halapeno, but once a meal often found in liquor stores and restaurants is attached. To prepare carrots, just add carrots to vinegar and green peppers, tomatoes, onions and other common ingredients in the area. Depending on the food, in the case of acid. Another example of pickling with pickling of meat or fish and shellfish is Peru, Ecuador, and popular "Esca Bech" or "Se Beach" in Latin America and the Caribbean. Seafood, shrimp, octopus and various fish seafood are seasoned and refrigerated.

In the UK, onion pickles and egg pickles are usually sold at bars and fish and chips stores. Seasonings such as bean root marinade, walnut, gherkin, and Branston Pickle and piccalilli can usually be eaten as pork pastry, hams, sandwiches, farmhouse lunch companion. Other popular kimchi in the UK are mussels, clams, red cabbage, chutney of mango, sauerkraut, marinade of olives. Rollmops is also widely used in the list of various manufacturers in the UK and abroad.

Pickling is the process of maintaining or prolonging the lifetime of food by anaerobic fermentation or immersion in vinegar. The resulting food is called kimchi, or to prevent ambiguity, it is supposed to be cured. Pickling procedures often affect the texture and flavor of food. In East Asia, oil vinegar (vegetable oil and vinegar) is also used as a pickling medium. Pickles contain meat, fruits, eggs, vegetables. Another noteworthy feature is pH below 4.6. This is enough to kill most bacteria. Pickles can preserve fresh food for several months. Antibacterial herbs and spices such as mustard seed, garlic, cinnamon, clove etc. are usually added. If the food contains adequate moisture, you can make salted water by simply adding dry salt. For example, German Sauerkraut and Kimchi are manufactured by salting vegetables and extracting extra moisture.