Fermentation Pickling

<p >In fermentation pickling, the food itself produces the preservation agent, typically by a process that produces <a href="http://en.wikipedia.org/wiki/Lactic_acid" title="Lactic acid" >lactic acid</a>.&nbsp;

Fermented pickles include&nbsp;<a href="http://en.wikipedia.org/wiki/Sauerkraut" title="Sauerkraut" >sauerkraut</a>,&nbsp;<a href="http://en.wikipedia.org/wiki/Nukazuke" title="Nukazuke" >nukazuke</a>,&nbsp;<a href="http://en.wikipedia.org/wiki/Kimchi" title="Kimchi" >kimchi</a>,&nbsp;<a href="http://en.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming" >surströmming</a>, and&nbsp;<a href="http://en.wikipedia.org/wiki/Curtido" title="Curtido" >curtido</a>. Some pickled cucumbers are also fermented.</p>