PICKLES
Pickles, or acar in Indonesian, 🔵are made🔵 from vegetables such as 🟡cucumber, carrot, and shallot🟡.
They 🟢are usually soaked🟢 in a solution of 🟡vinegar, sugar, and salt🟡.
Pickles 🟢are widely used🟢 as a side dish or condiment to accompany many traditional foods.
Description
Pickles 🟢have🟢 a fresh, sour, and slightly sweet taste that 🟢makes🟢 dishes more balanced and appetizing.
The sourness 🟢can come🟢 from 🟡vinegar🟡 directly or from natural 🟡fermentation🟡 carried out by 🟡lactic acid bacteria such as Lactobacillus plantarum🟡.
In fermented pickles, the bacteria 🟢change🟢 the natural sugar in vegetables into 🟡lactic acid🟡, which 🔵is used to preserve🔵 the food and 🟢gives🟢 it a unique flavor.
In Indonesian cuisine, pickles 🟢are commonly served🟢 with 🟡satay, fried rice, fried noodles, or martabak🟡.
Besides improving the taste, pickles 🟢are also beneficial🟢 for health.
They 🟢contain🟢 🟡vitamins, dietary fiber, and natural probiotics🟡 if fermented.
Pickles also 🟢help🟢 digestion and 🟢can increase🟢 appetite because of their fresh taste.