Why is the South Pickle Factory buried underground?

It is not easy to be infected by bacteria and can be produced in large quantities.

Pickles are buried underground, but in fact, they are very airtight and are not easily infected by bacteria.

Pickling is a processing method of preserving meat, fish, vegetables and other foods with salt and other seasonings. This method can prevent the growth of harmful microorganisms and prolong the shelf life of food. Vegetable pickling is a vegetable processing method with a long history. Pickled vegetable products are deeply loved by consumers because of their simple processing method, low cost, easy preservation and unique color, fragrance and taste. Pickled vegetables can use a variety of raw materials, such as white radish, carrot, cucumber, lettuce, garlic moss, lotus root, pepper and so on. Chinese traditional pickle products include potherb mustard in Shanghai, pickled mustard tuber in Fuling, Chongqing, sour bamboo shoots in Guangdong, kohlrabi in Yunnan and dried sweet radish in Changzhou. In foreign countries, Japanese pickles and Korean pickles have also flourished for a long time. The large-scale industrial production of pickles in China generally adopts the long-term pickling process of high-salt embryos, and then adopts low-salt treatment to make various finished products. The mechanism of vegetable pickling is mainly based on the high osmotic pressure of salt, microbial fermentation and protein hydrolysis, as well as a series of other biochemical changes, so that the pickled products can be preserved and have unique color, fragrance and taste. The fermentation of kimchi is mainly lactic acid fermentation, accompanied by a small amount of alcohol fermentation and a small amount of acetic acid fermentation. In kimchi, the main flavor substances are amino acids and organic acids. Aromatic substances are very complex, usually all kinds of volatile and semi-volatile substances.