There are honey cured meats and sugar seems to do the same thing as salt. I don’t think I’ve seen anyone say sugar pickles. Anyone know? Yes, I googled it.
There are honey cured meats and sugar seems to do the same thing as salt. I don’t think I’ve seen anyone say sugar pickles. Anyone know? Yes, I googled it.
The only Japanese thing I know is made by just packing something in salt is soy sauce (which isn’t pickling it, it’s fermenting). Even pickled cabbage is usually in a brine, you just don’t soak it for a long period of time. You rub the cabbage down in salt initially, but then you also would add lemon juice or vinegar to it.
This isn’t the recipe I used, but it’s similar.
https://pickledplum.com/salted-pickled-cabbage/
Til. Never heard of this style before.
I am not sure what chemical process is happening to know if sugar would work the same or just end up feeding bacteria.